Beet and Pear Purée

Name: Beet and Pear Purée
Yield: Makes 9 cups (18 ½-cup servings)
Cuisine: United States
Ingredients: ½ cup Cranberry Vinegar or champagne vinegar; 2 tablespoons sugar; 1 teaspoon salt; ½ cup Cranberry Vinegar or champagne vinegar; 1½ cups finely minced vidalia onions (about 4); 4 Bose pears, peeled, cored, and minced; 8 medium beets; 1 pound (4 sticks) unsalted butter

Preparation info

Makes
9
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Kathy loves beets. Over the years we have tried numerous beet recipes and this one is far and away the best of the lot. It has the natural sweetness of the pears, the rich and earthy flavor of beets, and a dazzling magenta color. What more could you ask?

Ingredients

8 medium beets
1 pound (4 sticks) unsalted butter

Americas
United States
Side dish
Dinner
Gluten-free
Vegetarian

Method

Preheat the oven to 375 degrees. Trim the beet tops and scrub the beets clean under running water. Put the beets in a small covered casserole with 1 cup of water. Cover and bake