Beet And Pear Puree Recipes

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BEET AND PEAR PUREE



Beet and Pear Puree image

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.

Provided by JULIEFAY

Categories     Side Dish     Vegetables

Time 1h20m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 13 g, Cholesterol 50.2 mg, Fat 19.1 g, Fiber 2.7 g, Protein 1.2 g, SaturatedFat 12 g, Sodium 132.4 mg, Sugar 8.8 g

BEET AND PEAR PUREE



Beet and Pear Puree image

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.

Provided by Annacia

Categories     Fruit

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 7

8 medium beets
10 ounces unsalted butter
1 1/2 cups minced vidalia onions
4 bosc pears, peeled, cored and minced
2 tablespoons white sugar (or Splenda)
1/2 cup raspberry vinegar or 1/2 cup cranberry vinegar
1 teaspoon salt

Steps:

  • 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 coursely 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.

Nutrition Facts : Calories 155.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 148.8, Carbohydrate 10.7, Fiber 1.8, Sugar 7.4, Protein 0.8

BEET AND PEAR PUREE



Beet and Pear Puree image

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.

Provided by JULIEFAY

Categories     Vegetable Side Dishes

Time 1h20m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 13 g, Cholesterol 50.2 mg, Fat 19.1 g, Fiber 2.7 g, Protein 1.2 g, SaturatedFat 12 g, Sodium 132.4 mg, Sugar 8.8 g

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY



Beet And Pear Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 12

½ cup walnuts, roughly chopped
1 pear, thinly sliced
5 oz mixed greens
3 beets, cooked, halved, and thinly sliced
¼ red onion, thinly sliced
1 lemon, juiced
1 tablespoon water
1 tablespoon honey
1 teaspoon fresh thyme
salt, to taste
pepper, to taste
2 tablespoons oil

Steps:

  • In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
  • In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
  • While whisking, slowly add the oil to the bowl to create a vinaigrette.
  • In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams

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