Recipe by JULIEFAY
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced Vidalia onions
Bosc pears - peeled, cored and minced
I'm just a simple country girl, so this unusual combination of flavors and food was a stretch for me and my BF. Our little grocery store didn't have cranberry vinegar, but I did have balsamaic raspberry vinegar, which I used. I tried it after it was first pureed, and couldn't decide. The flavor was unique, but not unpleasant. I let it come to room temp while I made the rest of our meal, and sampled it again and then couldn't stop "sampling". I really, really like this (BF is still unsure). This is not your mother's canned beets! This is a "impress your friends and family" recipe. It's that good.
This was okay, I guess. I didn't hate it, but I didn't love it.
If you can try only one new recipe this year, be sure to try this one! I was invited to some friends house a couple of days ago for Easter dinner. I don't know why, but they said earlier they were going to serve turkey and that was just fine with me because it finally gave me a good reason to try this fantastic side dish. Everyone--including me--thought it was simply wonderful. It is far too good for any king or queen who ever lived. I will definitely make this again.
This is the perfect complement to roast pork, chicken, or turkey. So pretty on the plate. A nice alternative for those of us who don't like cranberry sauce. You can easily double or triple this recipe for larger crowds. I kept mine warm in a double boiler while I got the rest of the dinner together. Update: I made this again last year and loved it just as much as ever.
This recipe is so good! I really didn't think I liked beets. I had to use brown sugar and apple cider vinegar. It was great on the fish that I cooked.
I could not stop eating this. And it's absolutely gorgeous on the holiday table. (Just don't let any drip on your white tablecloth.) This recipe is a keeper!
Absolutely delicious! I was intrigued by the reviews & am so glad I tried this! The combination of flavors and the way they blend together is amazing. I had to make a few substitutions: couldn't find a vidalia onion so I used a sweet onion (not a regular yellow onion). I also couldn't find cranberry vinegar, thought I had some raspberry vinegar at home but didn't, so I used balsamic. And in place of butter I used a Smart Balance 50/50 stick (half butter, half SB) to cut back on the fat. Otherwise I followed the recipe. This is a very unique side dish, very rich, wonderful texture, and you can taste the different flavors as you eat it, but in a subtle way, as they meld together beautifully. Finally, I thought it a shame to toss the beautiful greens from my beets, so I found a recipe for beet greens & got another side dish out of those!
This lick-smacking delicacy goes perfectly with pork! The color and texture are to-die-for and the flavors marry beautifully. Wow your family and friends!
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Pear Puree
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
Learn how to make a dish served with orange-spiced leek and sweet-potato puree.
See what earthy celery root does for basic mashed potatoes.