Beet and Pear Puree

Sweet Vidalia onions and Bosc pears are cooked in butter and cranberry vinegar and then pureed with roasted beets.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 220 Calories

Ingredients

• 2 teaspoons white sugar
• 3 medium beets
• 5 ounces unsalted butter
• 3 tablespoons cranberry vinegar
• 0.25 teaspoon salt
• 0.5 cup minced Vidalia onions
• 1.5 Bosc pears - peeled, cored and minced

Recipe Instructions

Step 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.

Step 2

Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.

Step 3

When the beets are cool enough to handle, peel and coarsely chop.

Step 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.