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Beet and Pear Puree

Beet and Pear Puree

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
JULIEFAY

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KATYPI
19

KATYPI

3/11/2007

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.

Doubledareya
13

Doubledareya

3/25/2008

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.

squawk93
12

squawk93

2/13/2008

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.

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