*To make the beet purée, you can purée canned or pre-cooked beets in a food processor. You can also cook the beets in order to make the purée from scratch. Use two medium large beets. Wrap each beet in foil and roast for 45 minutes, or until the beets can be easily pierced with a fork. When the beets are cool enough to touch, run them under cold water while you slip off the skins. Roughly chop the beets, then add them to a food processor or blender. Blend or process the beets until they make a smooth purée (a couple minutes). Measure out 3/4 cup (170 g) purée.