- 300 g beetroot
- 450 g Braeburn apples
- 300 g pears
Peel, trim and dice the beetroot and place in a saucepan with 300ml water. Cook, covered, for 15 minutes.
Meanwhile, peel and core the apples and the pears, then cut into pieces that are about the same size as the beetroot. Add to the pan. Cover and cook for a further 20 minutes.
Tip the whole lot into a food processor and blitz to a purée.