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Beet and Pear Puree
Beet and Pear Puree
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Caramelized Vidalia onions and juicy Bosc pears simmered in butter and cranberry vinegar, then blended with roasted beets.
Ingredients:
  • 3 medium beets
  • 5 ounces unsalted butter
  • 0.5 cup minced Vidalia onions
  • 1.5 Bosc pears - peeled, cored and minced
  • 2 teaspoons white sugar
  • 3 tablespoons cranberry vinegar
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Rinse beets, then roast in a pan for 45 minutes to 1 hour, until soft. Let them cool.
  • In a large skillet over medium heat, melt butter until sizzling. Add onion, pears, sugar, and vinegar, cooking and stirring occasionally for 20 minutes until caramelized.
  • Once the beets have cooled, peel and roughly chop them.
  • Process the onion mixture in a food processor with the metal blade until smooth. Add salt and half of the beets, pulse 4 to 5 times. Add the rest of the beets and pulse 2 to 3 times.

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