Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!
Make 4 servings.
1 cup beets – roasted, peeled and chopped
1 ½ cups apple – chopped
1 cup fresh squeezed orange juice – about 2 oranges
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cloves
1 whole star anise
1 whole dried chili pepper
1 teaspoon maple syrup
To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour.
Place the whole star anise and dried pepper in a spice bag. You can easily make one with cheesecloth, or simply tie the two together with cotton string.
Heat the orange juice over medium heat in a small pot. Add the apples, orange zest, cinnamon, cloves, spice bag and maple syrup. Stir together and simmer for 3 minutes.
Remove the skin from the beets and dice into small pieces. Add to the pot and give it a quick stir.
Remove from heat and use an immersion blender to smash up the apples and beets. Or you can leave it as is and have a more chunky chutney.