Beet and Apple Purée

Ingredients:

• 5 medium sized beets (about 2 pounds)
• 2 Tbsp. salt
• 6 Tbsp. (¾ stick) butter (original: 8 Tbsp. /1 stick)
• 1 C. finely chopped yellow onions
• 4 tart apples (about 1½ pounds)
• 1 Tbsp. sugar
• ½ tsp. salt
• ¼ C. raspberry vinigar
• chopped fresh dill (optional)

1. Trim away all but 1 inch of green tops from the beets, leaving skins and roots; scrub well.  Cover beets with cold water in a large pot, add 2 tablespoons salt, and bring to a boil.  Reduce heat and simmer, partially covered, until beets are tender, about 40 minutes to an hour.  Add additional water if necessary to ensure that the beets remain covereed.  Drain the beets as they are done, cool slightly, and slip off tops, skins, and roots.
2. Melt the butter in a medium-sized saucepan.  Add the onions and cook, covered, over medium heat until tender and lightly colored, about 25 minutes.
3. Peel, core, and chop the apples and add them to the onions.  Add sugar, salt, and raspberry vinigar, an simmer, uncovereed, for 15 to 20 minutes, or until apples and onions are very tender.
4. Transfer apple mixture to the bowl of a food processor fitted with a steel blade, or use a food mill.  Chop the beets and add them to the bowl.  Process until smooth.
5. Return purée to the saucepan and reheat, stirring constantly.  Taste and correct seasoning.  Serve immediately, or set aside to cool to room temperature, cover, chill, and serve very cold.

Makes 6 portions.