28 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 4
  • 2 Rating Star 1
  • 3 Rating Star 1

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.

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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

220.1 calories; 1.17 g protein; 13.04 g carbohydrates; 2.67 g dietary-fiber; 8.83 g sugars; 19.06 g fat; 12.01 g saturated-fat; 50.17 mg cholesterol; 606.45 IU vitamin-a-iu; 0.45 mg niacin-equivalents; 0.06 mg vitamin-b6; 4.78 mg vitamin-c; 50.94 mcg folate; 19.17 mg calcium; 0.43 mg iron; 14.2 mg magnesium; 208.63 mg potassium; 132.41 mg sodium; 0.03 mg thiamin; 171.53 calories-from-fat; 22 percent-of-calories-from-carbs; 75 percent-of-calories-from-fat; 2 percent-of-calories-from-protein; 47 percent-of-calories-from-sat-fat


Reviews (22)

Read All Reviews

Most helpful positive review

Anonymous
03/11/2007
I'm just a simple country girl so this unusual combination of flavors and food was a stretch for me and my BF. Our little grocery store didn't have cranberry vinegar but I did have balsamaic raspberry vinegar which I used. I tried it after it was first pureed and couldn't decide. The flavor was unique but not unpleasant. I let it come to room temp while I made the rest of our meal and sampled it again and then couldn't stop "sampling". I really really like this (BF is still unsure). This is not your mother's canned beets! This is a "impress your friends and family" recipe. It's that good.
(23)

Most helpful critical review

Anonymous
03/17/2009
This was okay I guess. I didn't hate it but I didn't love it.
(2)
28 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 4
  • 2 Rating Star 1
  • 3 Rating Star 1
Anonymous
03/11/2007
I'm just a simple country girl so this unusual combination of flavors and food was a stretch for me and my BF. Our little grocery store didn't have cranberry vinegar but I did have balsamaic raspberry vinegar which I used. I tried it after it was first pureed and couldn't decide. The flavor was unique but not unpleasant. I let it come to room temp while I made the rest of our meal and sampled it again and then couldn't stop "sampling". I really really like this (BF is still unsure). This is not your mother's canned beets! This is a "impress your friends and family" recipe. It's that good.
(23)
Anonymous
03/26/2008
If you can try only one new recipe this year be sure to try this one! I was invited to some friends house a couple of days ago for Easter dinner. I don't know why but they said earlier they were going to serve turkey and that was just fine with me because it finally gave me a good reason to try this fantastic side dish. Everyone--including me--thought it was simply wonderful. It is far too good for any king or queen who ever lived. I will definitely make this again.
(15)
Anonymous
02/13/2008
This is the perfect complement to roast pork chicken or turkey. So pretty on the plate. A nice alternative for those of us who don't like cranberry sauce. You can easily double or triple this recipe for larger crowds. I kept mine warm in a double boiler while I got the rest of the dinner together. Update: I made this again last year and loved it just as much as ever.
(12)
Anonymous
01/11/2008
This recipe is so good! I really didn't think I liked beets. I had to use brown sugar and apple cider vinegar. It was great on the fish that I cooked.
(11)
Anonymous
11/16/2006
I could not stop eating this. And it's absolutely gorgeous on the holiday table. (Just don't let any drip on your white tablecloth.) This recipe is a keeper!
(8)
Anonymous
12/01/2008
Absolutely delicious! I was intrigued by the reviews & am so glad I tried this! The combination of flavors and the way they blend together is amazing. I had to make a few substitutions: couldn't find a vidalia onion so I used a sweet onion (not a regular yellow onion). I also couldn't find cranberry vinegar thought I had some raspberry vinegar at home but didn't so I used balsamic. And in place of butter I used a Smart Balance 50/50 stick (half butter half SB) to cut back on the fat. Otherwise I followed the recipe. This is a very unique side dish very rich wonderful texture and you can taste the different flavors as you eat it but in a subtle way as they meld together beautifully. Finally I thought it a shame to toss the beautiful greens from my beets so I found a recipe for beet greens & got another side dish out of those!
(6)
Anonymous
11/17/2006
This lick-smacking delicacy goes perfectly with pork! The color and texture are to-die-for and the flavors marry beautifully. Wow your family and friends!
(6)
Anonymous
03/18/2008
Made an excellent side as well as an interesting cracker dip
(4)
Anonymous
12/25/2008
EXCELLENT! started cooking at 6:45am and glad i did...i doubled the recipe for a dinner party tonight and helped myself to some for breakfast - it is that good! i'm sure my company is going to devour it. i am thinking of toasting some walnuts to sprinkle on top to add another layer of both texture and flavor however if i don't get around to it no big deal. it is great just the way it is. thanks for a great recipe.
(4)