Beet and Pear Puree

Beet and Pear Puree

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 21
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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 ...

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: cou...

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!

EXCELLENT! started cooking at 6:45am and glad i did...i doubled the recipe for a dinner party tonight and helped myself to some for breakfast - it is that good! i'm sure my company is going to d...

Made an excellent side, as well as an interesting cracker dip

Other stories that may interest you