Apple Beet Chutney
- 1 medium sized Chioggia beet
- 1 medium sized golden beet
- 2 tablespoons cold pressed olive oil
- 4 Fuji apples cored and cut into small pieces
- 1/2 cup apple juice
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard or whole grain mustard
- 4 large mint leaves or ½ teaspoon dried mint leaves
- Sea salt
- Wash the beets, cut off the stems and trim away any roots. Submerge beets in water and bring to a boil. Cook on a low boil until tender when pierced with a knife, about 30 minutes. Remove from the boiling water and place in cold water.
- Once the beets are cool enough to handle, cut off the tops and use a paper towel or towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
- Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
- Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with salt.
NOTE: If you cannot find Chiogga and golden beets, use 1 pound of red beets, as close in size as possible.