Title: Roast beef puree - master chefs
 Categories: Basics, Vegetables, Masterchefs, New york, 1fa
      Yield: 4 Servings
 
      4 md Beets, with greens, stems
           -- trimmed, (save greens)
    1/2 ts Oregano, dried
    1/2 ts Thyme, dried
    1/4 ts Fennel seed
    1/4 ts Coriander, ground
    1/4 ts Rosemary, dried
      4 ea Bay leaves
     10 ea Peppercorns
      2 tb Oil, olive, extra-virgin
      2 tb Butter, unsalted, cut
           -- into pieces
           Salt
 
       Preheat the oven to 450 F.
  
       Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
  leaves and peppercorns together.
  
       Place the beets in a roasting pan, and sprinkle with the the
  mixture of dried spices and herbs and drizzle with olive oil to coat.
  Bake, uncovered, until tender when pierced with a fork (about 1
  hour.) When cool enough to handle, slip off the skins.
  
       Quarter the beets and transfer them to a processor.  Process the
  beets until coarsely chopped.  Transfer them again to a small
  saucepan and stir over medium heat until heated through.  Add the
  butter and stir until glossy.  Season to taste with salt, and serve
  immediately.