Adapted from New York Times
1 lb beets
2 tablespoons olive oil
2 pounds apples, peeled, cored and cut into 1/2-inch dice
½ cup apple juice
½ cup cider vinegar
1 teaspoon whole-grain mustard
¼ cup maple syrup
½ teaspoon dried ginger
¼ teaspoon sea salt
- Preheat the oven to 350°F. Place beets on a large sheet of aluminum foil. Drizzle with the oil. Place another piece of foil on top. Fold up the edges and crimp together to create a packet. Put the packet on a baking sheet and roast until tender when pierced with a knife, about 75 minutes.Remove from the oven and let cool slightly.
- Once the beets are cool enough to handle, cut off the tops and use a paper 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, vinegar, maple syrup, and ginger 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. Stir in beets and mustard and cook a few more minutes.
- Let cool and transfer to a canning jar. Refrigerate for up to 1 week.