Recipes Side Dish Vegetables 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 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 6 Yield: 3 cups Jump to Nutrition Facts Ingredients 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 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. Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes. When the beets are cool enough to handle, peel and coarsely chop. 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. I Made It Print Nutrition Facts (per serving) 220 Calories 19g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved