Beet and Pear PurÃ©e Recipe
I am always looking for a different way to prepare vegetables and this Beet and Pear PurÃ©e is a lovely vibrant dish. It makes a great compliment to most meats and is perfect for your Christmas or Thanksgiving table. The fact that it can be made ahead and frozen helps if the meal you are planning is happening at a busy time. This dish has a beautiful color. The recipe and the tips below were in the December 1992 Canadian Living Merry Christmas Cookbook Special
- 8 Beets 8
- 1 can 14 ounce Unsweetened Pears 398 ml
- 1/3 cup Butter 75 ml
- 1 Â½ cups Onions, chopped 375 ml
- Â¼ cup Red wine Vinegar 50 ml
- Â½ Tsp Salt 2 ml
- Pinch Pepper pinch
In large pot, cover beets with cold water; bring to boil. Reduce heat and simmer, covered, for about 40 minutes or until very tender; drain. Let cool and peel.
Drain and coarsely chop pears, reserving liquid for another use.
In a large skillet, melt butter over medium heat; sautÃ© onions and pears for 10 to 15 minutes or until golden. Add vinegar, salt and pepper; simmer for 30 seconds. In food processor or blender, purÃ©e beets and pear mixture until smooth. *
Transfer to 8 cup (2L) casserole. Cover and bake in 350F degree (180C) oven for 25 to 35 minutes or until heated through.
Makes 8 servings.
*Can be prepared to that point, cooled, and frozen in airtight container for up to two weeks. Thaw in refrigerator for 24 hours.
Freezing Tips for Casseroles and Side Dishes
Let cooked assembled dish cool thoroughly, covered, overnight in refrigerator. Cover well with plastic wrap, then foil, and freeze.
Place still wrapped dish on baking sheet in refrigerator until thawed. Casserole should be no longer frosty inside and tip of a knife should glide through the food without resistance. Once thawed, unwrap and let stand at room temperature for 30 minutes to help bake evenly. Toppings should be sprinkled on just before reheating.