Easy // 15min, 45min cook, 2hr Cool // Serves 4

Harvest Ingredients: 1 Large Beet

Other Ingredients:
1-2 Medium Apples
1 Medium Orange or Tangerine
    (juice and zest)
1/4 tsp Salt
2-4 Tbsp Favorite Jam
1 Pinch Sea Salt (optional)
1/8+ tsp Cinnamon (optional)

1. Wash the beet, cut off the greens leaving about an inch of stems.  Enjoy the greens in another dish. Check out our Spuds, Greens, & Onions recipe! Try not to break the skin. Cover with cool water in a small saucepan, add the salt, put a cover on the pan and set the pan over med-high heat.  Set a timer for 15 mins.

2. When the water boils, reduce the heat to medium and set the timer for 30 mins more. Turn off the heat and allow the beets to cool in the cooking liquid for several hours until it comes to room temp.  Rub the skin off the beet.  Beets are vividly purple pink and will stain your hands!

3. Next, into a medium sized mixing bowl grate the beet along with the apples.  Peel the apples if you'd like.  Use more apples, and sweet ones, if you are trying to get used to the flavor of beets. Experiment!  Stir well, then add the remaining ingredients, tasting as you go. Add only as much zest as you enjoy. Then allow to cool.

Chef Mark Says:
"I like to use a 100% fruit sweetened jam.  For this batch (and in the photos today)
I used Morello cherry, red grape, wild blueberry and pomegranate preserves."
We’ve paired it this week with our Hungry Harvest Easy Roasted Yams