Beet And Apple Puree
|Beets||2 Pound (About 5 Units)|
|Sweet butter||8 Tablespoon (1 Stick)|
|Finely chopped yellow onions||1 Cup (16 tbs)|
|Tart apples||1 1⁄2 Pound|
|Granulated sugar||1 Tablespoon|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
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 tablespoons salt, and bring to a boil.
Reduce heat and simmer, partially covered, until beets are tender, about 40 minutes to an hour.
Add additional water if necessary to ensure that the beets remain 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 minutes.
Peel, core, and chop the apples and add them to the onions.
Add sugar, salt and raspberry vinegar, and simmer, uncovered, for 15 to 20 minutes, 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 the bowl.
Process until smooth.
Return puree to the saucepan and reheat, stirring constantly.
Taste and correct seasoning.