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Beet and Pear Puree

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“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.”
READY IN:
1hr 20mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

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 coursely 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.

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