We just spent a week in Warsaw. Our hotel served a wonderful breakfast and we tried out different several different restaurants – a burger at the Hard Rock Cafe, sushi, a couple of English pubs, and as just before we caught our train, we had fantastic lunch at Moulin Rouge, a restaurant in the mall between our hotel and the train station. They offered a different take on Buraczki z Jablkiem, beetroot with apple. Theirs was more of a Poached Apple with Sweet and Sour Beets; I could duplicate the dish at home. The beets had a subtle sweet and sour flavor and were served on top of a thick slice of cooked apple.
I love a vertical presentation and can think of many occasions to serve this. It has a real autumnal feel and would be the perfect as something new and different for Thanksgiving. It could be an interesting addition to any meal especially if you’re trying to incorporate more produce into your diet.
Smacznego!
Lois
Poached Apple with Sweet and Sour Beets
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Polish
- Cuisine: Side Dish
Description
A unique combination of autumnal flavors!
Ingredients
- 2 beets (approximately 2 pounds total)
- 2 tablespoons butter
- 1 small onion, diced
- 1/3 cup vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Granny Smith apples
- apple juice
- 1/4 cup seedless blackberry preserves
Instructions
- Trim the top and bottom of the beets, peel, and grate
- Melt butter in a large saucepan, add onions and cook until they just begin to brown
- Add the beets, vinegar, sugar, salt and pepper, cover and cook over medium-low heat until the beets are tender, 35 – 45 minutes, stirring occasionally
- While the beets are cooking, slice the apples in half crosswise, remove the core and if necessary, trim a bit from the top and bottom to give your apple halves a flat, stable base
- Place the apples in a pan and add about half an inch of apple juice, bring to a boil, reduce heat and simmer, turning once, until the apple is tender, about 15 minutes
- Stir the blackberry preserves into the beets and heat until melted (if you can’t find seedless, heat the blackberry preserves or jam and strain out the seeds)
- Serve the beets on top of an apple half
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
tralf
Looks good! Is that a balsamic reduction under the apple?
Mary Abramczyk
My new favorite, maybe, and can be eaten hot, warm, room temperature, or cold! I used wild blueberry fruit only preserves on top, instead of traditional blackberry jam mixed in. 900g of beets (what the recipe calls for) could easily have topped at least 4 more apples/8 half apples – depends on how you want to serve it, with out without extra, yummy beets on the side 🙂
★★★★★