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Beet and Pear Puree

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."

Rate/Review | Read Reviews (19)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 cups

Ingredients

3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt

Directions

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.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
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.