Side Dish Recipe ★ Beet and Pear Puree

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.

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

Cooking 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.

Nutrition Facts

• calories220.1
• carbohydrateContent13 g
• cholesterolContent50.2 mg
• fatContent19.1 g
• fiberContent2.7 g
• proteinContent1.2 g
• saturatedFatContent12 g
• sodiumContent132.4 mg
• sugarContent8.8 g