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    You are in: Home / Recipes / Beet and Pear Puree Recipe
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    Beet and Pear Puree

    Beet and Pear Puree. Photo by Lalaloula

    1/2 Photos of Beet and Pear Puree

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Annacia's Note:

    This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.

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    Units: US | Metric


    1. 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. 2
      Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
    3. 3
      When the beets are cool enough to handle, peel and coursely chop.
    4. 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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    Ratings & Reviews:

    • on January 17, 2011


      This is like beet's answer to cranberry sauce. I have seen cranberry vinegar at farmer's markets but that has been ages ago. The recipe was reduced considerably and we found that we were putting a spoonful of the puree on everything-toast, roasted veggies, fresh halibut, even an omelet. Used pears from Hood River, Oregon, locally grown organic beets, local honey. I have a big bag of pears on hand and hope to make another larger batch as soon as the pears are soft enough. Thanks! Reviewed for Veg Tag January.

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    • on January 26, 2010


      WOW!!! This is so very, very yummy! What a differently delish side dish! Mmm, I really cant stop raving about this. :) I made it for my sis and me for dinner tonight quartering the recipe using two beets and one pear, which worked out beautifully. I reduced the butter to 1ts and that was enough for my taste. But Im sure if youre in the mood for indulging, the full amount would be great, too. I luv the flavour of this puree: It is sweet, yet tart and tangy. The perfect accompaniement to grilled cheese, I think. THANKS SO MUCH for sharing this wonderful recipe with us, Annacia! Ill definitely make it again! Made and reviewed for Photo Swap #8 January 2010.

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    • on December 18, 2009


      Even better then anticipated. When it comes to beets DH tends to turn into the little boy who sneaks them to the family dog. Tonight he said with surprise the beets taste like pear (he quickly finished them off). Cut the recipe down to four servings. Also cut the butter down to about a tablespoon. Thanks for the yummy post.

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    Read All Reviews (4)


    Nutritional Facts for Beet and Pear Puree

    Serving Size: 1 (92 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 155.1
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 8.1 g
    Cholesterol 33.8 mg
    Sodium 148.8 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 1.7 g
    Sugars 7.3 g
    Protein 0.7 g

    The following items or measurements are not included:

    raspberry vinegar

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