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beet and pear puree


this is really delish! i have never seen cranberry vinegar but i used raspberry vinegar and it worked just fine. it's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.


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  1. Preheat oven to 400 degrees f
  2. Wash beets
  3. And place in a roasting pan
  4. Bake for 45 minutes to 1 hour
  5. Or until tender
  6. Set aside to cool
  7. Melt butter in a large skillet over medium heat
  8. Stir in onion
  9. Pears
  10. Sugar
  11. And vinegar
  12. Cook
  13. Stirring frequently
  14. For 20 minutes
  15. When the beets are cool enough to handle
  16. Peel and coursely chop
  17. Puree onion mixture in a food processor with metal blade
  18. Add salt and 1 / 2 of the beets
  19. Pulse 4 to 5 times
  20. Add remaining beets
  21. And pulse 2 to 3 times

Step 12

Total Time in Minute 80

Ingredients Count 7

cooking beet and pear puree

See More Relate Photo



Unsalted butter

Vidalia onions

Bosc pears

White sugar

Raspberry vinegar


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