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Beet and Apple Puree Recipe

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This recipe for Beet and Apple Puree is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium size beets
2 Tbsp. salt
8 Tbsp. sweet butter
1 cup finely chopped yellow onions
4 tart apples
1 Tbsp. granulated sugar
1/2 tsp. salt
1/4 cup raspberry vinegar
chopped fresh dill (optional)
Directions:
Directions:
Trim away all but 1 inch of green tops from the beets, leaving skins and roots; scrub well. Cover beets with cold water in a large pot, add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer, partially covered, until beets are tender, about 40 mins to an hour. Add additional water if needed to ensure that the beets remained covered. Drain the beets as they are done, cool slightly, and slip off tops, skins, and roots. Melt the butter in a medium size saucepan. Add the onions and cook, covered, over medium heat until tender and lightly colored, about 25 mins. Peel, core, and chop the apples and add them to the onions. Add the sugar, salt and raspberry vinegar, and simmer, uncovered, for 15-20 mins, or until apples and onions are very tender. Transfer apple mixture to the bowl of a food processor fitted with a steel blade, or use a food mill. Chop the beets and add them to a bowl. process until smooth. Return puree to the saucepan and reheat, stirring constantly. Taste and correct seasoning. Serve immediately, or set aside to cool to room temperature, cover, chill, and serve very cold.

 

 

 

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