Beet and Apple Puree

Name: Beet and Apple Puree
Yield: 6 portions
Ingredients: 2 tablespoons salt; 8 tablespoons (1 stick) unsalted butter; 1 cup finely chopped yellow onions; 4 tart apples (about 1½ pounds); 5 medium-size beets (about 2 pounds); Chopped fresh dill (optional); ¼ cup raspberry vinegar (see Note); ½ teaspoon salt; 1 tablespoon sugar

Preparation info

6
portions

Difficulty
Easy

Appears in

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 (

Breakfast
Vegetarian
Gluten-free

Method

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