Beet Salad with Purée

Name: Beet Salad with Purée
Yield: 6
Ingredients: 3 large beets; Salt to taste; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; Parsley to taste; 2 large apples; 2 tablespoons water; Lime zest; 1/2 cup grated carrot; 1 small apple, cored and diced

1
3 large beets
2
Salt to taste
3
3 tablespoons olive oil
4
2 tablespoons balsamic vinegar
5
Parsley to taste
6
2 large apples
7
2 tablespoons water
8
Lime zest
9
1/2 cup grated carrot
10
1 small apple, cored and diced

Ingredients

1
3 large beets
2
Salt to taste
3
3 tablespoons olive oil
4
2 tablespoons balsamic vinegar
5
Parsley to taste
6
2 large apples
7
2 tablespoons water
8
Lime zest
9
1/2 cup grated carrot
10
1 small apple, cored and diced

Directions

1
Wash the beets well and cook them in water until they are tender
2
Let it cool down, peel the beets, slice into wedges and season with salt, olive oil, balsamic vinegar, and parsley
3
Set aside
4
Peel the apples, remove seeds and cut into cubes
5
In a small pan, combine the apple, water, lime zest, and cook over low heat until the fruit is tender
6
Remove the lime zest and blend the apple in a food processor to form a purée
7
Arrange the beet wedges on a platter, top each one with a spoonful of purée