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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 18 |
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This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer. Ingredients:
8 medium beets |
10 ounces unsalted butter |
1 1/2 cups minced vidalia onions |
4 bosc pears, peeled, cored and minced |
2 tablespoons white sugar (or splenda) |
1/2 cup raspberry vinegar or 1/2 cup cranberry vinegar |
1 teaspoon salt |
Directions:
1. 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.
2. Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
3. When the beets are cool enough to handle, peel and coursely chop.
4. 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.
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