Beet and Coriander Puree

Servings:

3-4 lb beets
2 sticks unsalted butter
1 ½ C diced onions
½ C cider vinegar
1 T sugar
2 tsp ground coriander
1 tsp salt

Trim beets, leaving 1-inch stem. Cover with water and cook 50-60 min, until tender. Rinse in cold water and drain. Slip off stems, cut in one-inch pieces and set aside. Melt butter in large saucepan and add onions. Cover, cook 20 min. Add beets, vinegar, sugar, coriander, and salt. Stir and simmer 10 min. Cool slightly. Puree until perfectly smooth. Heat thoroughly in oven or saucepan.