Beet and Pear Puree recipe

9 servings

8 medium beets

1 pound unsalted butter

1 1/2 cups minced Vidalia onions

4 Bosc pears - peeled, cored and minced

2 tablespoons white sugar

1/2 cup cranberry vinegar

1 teaspoon salt

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.