Ingredients
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
Pepper
Preparation
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.
