Beet and Pear Puree

4.7
(29)
23 Reviews
3 Photos

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.

Submitted by JULIEFAY
Published on June 18, 2020
3
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
6
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 3 medium beets

  • 5 ounces unsalted butter

  • ½ cup minced Vidalia onions

  • 1 ½ Bosc pears - peeled, cored and minced

  • 2 teaspoons white sugar

  • 3 tablespoons cranberry vinegar

  • ¼ teaspoon salt

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.

Nutrition Facts (per serving)

220 Calories
19g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 220
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 50mg 17%
Sodium 132mg 6%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 1g 2%
Vitamin C 5mg 5%
Calcium 19mg 1%
Iron 0mg 2%
Potassium 209mg 4%

* 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.