Beetroot and Pear Puree

Beetroot and Pear Puree


25 people made this

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


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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