Heidi Strawn
September 12, 2011

Beet-apple compote
Photo by Virginia Pinkston


  • 1 pound beets
  • 2 medium-sized tart apples, peeled, cored and sliced
  • 1/2 cup brown sugar
  • 1 T. cornstarch
  • 1 T. salt
  • 1 T. apple-cider vinegar

Cook beets whole as described at left. Using slotted spoon, remove beets from pan and set aside to peel and slice. Add apples to pan, heat to boiling, then reduce heat and simmer for 10 minutes. Drain, reserving 1 cup liquid in pan.

Combine sugar, cornstarch, salt and vinegar; mix well. Add to reserved liquid and cook, stirring constantly, until thickened. Add sliced beets and apples and heat through. Serve immediately.

Serves 4 to 6.

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