Because sometimes, we need something other than a mashed potatoes…
Here is the Martha Stewart recipe for the Beet-apple mash. And then mine? A version. Beet-pear mash, for one. The method for which I make is the same except the KitcheAid for potato masher. A fork would probably work? That, and I reduced the quantity and made a fruit substitution. I substitute apple for a Bosc pear. Ok, so I made a few modifications. The pear the closest thing I have to an apple today. If you want to make an outstanding finishing salt for this, I made a citrus salt (not your average table salt. citrus salt.) and use that too. Ok, I should write my own recipe. Here is Martha’s recipe. My my modification and some photos also below.
While I didn’t nail it, I love me some beets. Super simple, yummy and healthy. Whats not to love about that. Not to mention, such a pretty color. Don’t you think?
- 2 tablespoons extra-virgin olive oil
- 5 large beets, trimmed, peeled, and cut into 3/4-inch chunks
- 2 Granny Smith apples, peeled, cored, and quartered
- 1 teaspoon coarse salt
- Step 1 Heat oil in a large pot over medium heat. Add beets, apples, and salt. Cover, and cook, stirring occasionally, until partially tender, about 16 minutes. Uncover, and cook until liquid has 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. Season with pepper.
1 larger red beet
1 bosc pear
1 T of olive oil
1 T of Maldon citrus salt (I made this one.)
Same as above. It felt like my beets took so long to soften. Luckily, I like my potatoes and now beet mash, a little chunky.
Until Next Time…