Beet and Pear Puree Recipe - Allrecipes.com
Beet and Pear Puree Recipe
  • READY IN ABOUT hrs

Beet and Pear Puree

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2007

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.

 
Most Helpful Critical Review
Mar 17, 2009

This was okay, I guess. I didn't hate it, but I didn't love it.

 
Mar 25, 2008

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.

 
Feb 13, 2008

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.

 
Jan 11, 2008

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.

 
Nov 16, 2006

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!

 
Dec 01, 2008

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!

 
Nov 17, 2006

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!

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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