Beet and Pear Puree

READY IN: 1hr 20mins
Recipe by Annacia

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.

Top Review by COOKGIRl

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.

Ingredients Nutrition

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 coursely 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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