Beet and Pear Puree
Description
Sweet Vidalia onions and Bosc pears are cooked in butter and cranberry vinegar and then pureed with roasted beets.
Ingredients
•
3 medium beets
•
5 ounces unsalted butter
•
1/2 cup minced Vidalia onions
•
1 1/2 Bosc pears - peeled, cored and minced
•
2 teaspoons white sugar
•
3 tablespoons cranberry vinegar
•
1/4 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.