1

Preheat oven to 350 degrees F.

2

Remove tops and root tails of each beet. Scrub well and seal in foil with about 1 Tablespoon of water for each beet. Roast for about 1 ½ hours. When done, skin should slip off easily.

3

Meanwhile, cut leaves in small pieces (cut off stems as they can be bitter), and steam leaves only in a saucepan for a few minutes. Set aside until beets are done.

4

When beets are finished roasting, remove their skins and cut into pieces. In food processor, whirl a few pieces at a time until pureed. Add butter, pecans, honey and coriander.