Unsweetened Applesauce with Veggies

A vibrant treat with beets and carrots! Recipe can be served cold or warm.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 116kcal

Cost $10 total

6 to 8 apples I used a local variety, but Pink Lady or Honeycrisp would work well
2 large carrots peeled and chopped
2 medium beets peeled and chopped
1 teaspoon cinnamon
1 cup water

Prepare the apples by coring and roughly chopping them into quarters. I kept the skin on for some extra fiber, but you can choose to peel them if you want. Prepare the carrots by washing and peeling them, then slicing into 2- to 3-inch pieces. Wash and peel the beets, and chop them into rough quarters. For a sweeter taste, use 8 instead of 6 apples and 1 fewer beet.
Place a large pot on the stovetop over high heat and add the apples, carrots, and beets, along with the cinnamon and water. Bring the mixture to a boil and then simmer, covered, for 30 to 35 minutes (turn the heat to low). You want the fruit and veggies to be tender when touched with a fork before blending.
Remove from heat, and use an immersion blender to blend the contents of the pot until smooth. You can also transfer the ingredients in batches to a regular blender and blend each batch for approximately ~1 minute until smooth.
Enjoy warm or cold with more cinnamon as desired!

For a sweeter applesauce, use Fuij, Gala, or Honeycrisp apples.
To make in a slow cooker, combine all of the ingredients and cook on low for 3-4 hours or high for 6-8 hours. Use an immersion blender or transfer the mixture to a regular blender in batches to finish the recipe.
If you use a regular blender, be very careful when blending the hot applesauce. I recommend only filling it halfway with ingredients, to avoid any hot splattering. You may also want to remove the lid and cover with a dish towel instead, to let steam escape.
Store in an airtight container in the fridge for 5-7 days. You can also freeze this for 2-3 months.