Ingredients
6
6 servings
- •3 medium beets
- •5 ounces unsalted butter
- •½ cup minced Vidalia onions
- •1 ½ Bosc pears - peeled, cored and minced
- •2 teaspoons white sugar
- •3 tablespoons cranberry vinegar
- •¼ teaspoon salt
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 220
- Carbohydrate: 13g
- Fat: 19g
- Fiber: 3g
- Protein: 1g
- Sugar: 9g
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