| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Fresh beets; (large) or 6 smaller ones |
| 2 |
|
Big onions; peeled and quartered |
| 4 |
|
Tart apples; peeled; cored, and quartered |
| 3 |
tb |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
(food processor method, but you can improvise)
Cut the tops off the beets, leaving about an inch. Boil the beets in their
skins about 20 minutes until tender but not mushy.
In the meantime, chop the onions coarsely using the chopping blade. In a
large skillet, melt the butter and saute the onion til just transparent.
Grate the apples and add to the onion. Turn heat down slightly and cook
slowly. If you do this while the beets are boiling, everything sort of
finishes at the same time.
Run cold water over the beets til they're cool enough to peel. Grate the
beets and add to the above mixture. Season to taste with salt and pepper.
Can be made ahead and reheated.
Since I just can't leave a basic recipe alone, I add a slug or two of
orange juice. I have also added some shredded ginger to the sauteeing
onions and found it to be pretty wonderful.
Posted to FOODWINE Digest by Gretl Collins <gyc1@PSU.EDU> on Dec 16, 1997
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