Ingredients
5 large beets (trimmed peeled and cut in .75-inch chuks)
2 Granny Smith apples (peeled, cored, and quartered)
1 t. coarse salt
2 T. olive oil
Preparation
Heat 2 T olive oil in large pot over medium heat. Add beets, apples, and salt. Cover and cook, stirring occasionally, until partially tender, about 15 minutes. Uncover and cook until liquid is mostly evaporated, about 4 minutes. Add 2 cups water, cover and simmer over medium-high heat until completely tender and water has mostly evaporated, 20 to 25 minutes. Mash with a potato masher.
