Apple Beet Puree

[Guest guest]

Apple Beet Puree

 

5 medium beets, scrubbed, with tops removed

2 tbsps. plus 1/2 tsp. salt

2 onions, minced

1 stick butter

4 tart apples, peeled, cored, and sliced

1 tbsp. sugar

1/4 cup red wine vinegar

 

In a saucepan, add the beets and 2 tbs salt, and cover with water. Cover

with lid and simmer 30 to 40 minutes, or until they are fork-tender.

Drain and cool the beets, then remove their skins and roots. Set aside.

Saute the onions in butter over low heat in a covered saucepan about 20

minutes, or until they are soft.

Add apples to the pan and toss them in the butter mixture. Add the sugar,

1/2 tsp. salt, and vinegar.

Uncover and continue to cook on medium heat for 15 minutes, until the onions

and apples are very tender.

Let cool slightly and transfer the apple mixture and beets to the bowl of a

food processor. Process until smooth.

Cool, chill, and freeze the puree in a 1-quart freezer container.

To serve, thaw overnight in the refrigerator. Serve chilled.