Beetroot and pear puree

    1 hour 20 min

    This is a colourful and equally delicious side dish that pairs amazingly well with roasted meats.

    26 people made this

    Serves: 6 

    • 3 medium beetroots
    • 140g unsalted butter
    • 80g minced onion
    • 1 1/2 pears - peeled, cored and minced
    • 2 teaspoons caster sugar
    • 3 tablespoons vinegar
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6. Wash beetroot and place in a roasting tin. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
    2. Melt butter in a large frying pan over medium heat. Stir in onion, pears, sugar and vinegar; cook, stirring frequently, for 20 minutes.
    3. When the beetroot is cool enough to handle, peel and coarsely chop.
    4. Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beetroot; pulse 4 to 5 times. Add remaining beetroot and pulse 2 to 3 times.

    Make ahead...

    If you're preparing this for your Christmas dinner, go easy on yourself and make this the day before. Simply reheat in a double boiler the next day.

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    Reviews in English (22)


    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.  -  11 Mar 2007  (Review from Allrecipes US | Canada)


    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.  -  25 Mar 2008  (Review from Allrecipes US | Canada)


    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.  -  14 Sep 2006  (Review from Allrecipes US | Canada)