Julee Rosso, Sheila Lukins

Beet and Apple Puree

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this delicious, brightly colored purée hot with pork, duck, goose, or ham, or cold with hot grilled sausages.

Ingredients

  • 5 medium-size beets (about 2 pounds)
  • 2 tablespoons salt
  • 8 tablespoons (

Method

  1. Trim away all but 1 inch of the green tops from the beets, leaving the skins and roots; scrub well. Cover the beets with cold water in a large pot, add 2 tablespoons salt, and bring to a boil. Reduce the heat and simmer, partially covered, until the beets are tender, about 40 minutes to 1 hour. Add additional water if necessary to ensure that the beets remain covered. Dr