This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.
- Servings: 9
Photography: William Brinson
Source: Martha Stewart Living, November 2012
- 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
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.