Beet and pear purée

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 9
Servings 0


  • 5
    medium-sized beetroots
  • 115
  • 2
    large onions, finely chopped
  • 5
    ripe pears
  • 15
    brown sugar
  • 125
    red wine vinegar
  • 7
  • freshly ground black pepper to taste
  • fresh dill, finely chopped to garnish


1. Trim beetroot tops and roots, and wash well. Cook beetroot in cold, salted water until tender. Cool completely in the cooking liquid, drain, and slip off tops, skin and roots. 2. Melt butter in a medium-sized pan. Add onion and cook, covered, over a medium heat for 25 minutes. 3. Peel, core and roughly chop pears and add to onion. Flavour with sugar, salt and vinegar, and simmer for 15 to 20 minutes or until pears and onions are tender. 4. Transfer mixture to a food processor and purée. Chop the beetroot and add to pear mixture; continue processing until smooth. 5. Return purée to saucepan and reheat, stirring constantly. Adjust seasoning and stir in dill. Delicious served warm with roast pork, smoked chicken or duck, or cold with grilled sausages. Substitute apples for pears if the latter is unavailable.


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