Beet Apple Mash Recipes

Steps:

• Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

Steps:

• Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
• Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
• Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
• Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

Steps:

• Heat 2 T olive oil in large pot over medium heat. Add beets, apples, and salt. Cover and cook, stirring occasionally, until partially tender, about 15 minutes. Uncover and cook until liquid is 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.

Steps:

• In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
• Toss beets, apple, and onion with honey mixture.
• Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
• Add onion and bake for an additional 20 minutes.
• Add apple and bake for 10-15 minutes longer (depending on how soft they are).
• Enjoy!

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
• Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
• Cool and serve!