On a long ago suggestion from my health-conscious daughter, I am finally including this very tasty recipe for a beet applesauce…and since I happened to have a pear left from my parent’s fruit basket and the remnants of some local, freshly-sqeezed apple cider…voila! My take on a quick roasted-beet, pear and apple sauce.
I washed the beets (trimmed of roots and leaf stems) and dry roasted them in a 350 oven for ~35 minutes (until a sharp knife inserted easily). Immediately, I placed the hot beets in several layers of papertowels and rubbed them vigorously until the skins rubbed off. The roasting of the root veggie caramelizes the natural sugars in the beets while leaving that distinctive earthy flavor beets are known for. This roasting process softens the beets to a doneness easily processed into a ‘sauce’…but takes longer than the brief time I wanted to simmer the fruits…hence the two cooking methods. Truthfully, I had these roasted beets leftover from a previous supper, which is what inspired me to post this recipe today.
Roasted Beet, Pear & Apple Sauce
Ingredients:
- 1 apple
- 1 pear
- 1/4 cup apple cider
- 2 small oven-roasted beets, peeled
In a 2 qt saucepan, chop the apple and pear and pour the cider over them and simmer for 15 minutes, stirring occasionally.
Add the roasted, peeled beets which have been cut into pieces.
Turn off heat and pour into food processor.
Process briefly until desired consistency.
Serve warm or cold.
