Beet and Pear Puree recipe

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Ingredients

3 medium beets
5 ounces unsalted butter
½ cup minced Vidalia onions
1 ½ Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
¼ teaspoon salt

Nutrition Info

220.1 calories
carbohydrate: 13 g
cholesterol: 50.2 mg
fat: 19.1 g
fiber: 2.7 g
protein: 1.2 g
saturatedFat: 12 g
servingSize: -
sodium: 132.4 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.

  2. Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar, cook, stirring frequently, for 20 minutes.

  3. When the beets are cool enough to handle, peel and coarsely chop.

  4. Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets, pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

Recipe Yield

3 cups

Recipe Note

This is the perfect side dish to a holiday meal. It works well with roast turkey or pork. Can be made one day ahead, and preheated in double boiler.

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