Beet And Pear Puree Recipes

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

BEET PUREE

Steps:

• Preheat oven to 425 degrees F.
• Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
• Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

BEET AND PEAR PUREE

Steps:

• 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 coursely 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.

APPLE PEAR PUREE, ROASTED BEETS & WALNUT HERB GOAT CHEESE

Steps:

• Beets -- Start those first as they take the longest. This can easily be done the day ahead. Simply cut off most of the greens and wash well. Put the red beets on one sheet of foil and the yellow on another. Drizzle both with olive oil, salt and pepper and fold up the foil to make a little pouch. Roast in a 425 degree oven for approximately 45-60 minutes depending on their size - 45 minutes for small beets and 60 minutes for large beets. Once done, remove from the foil and just let cool. At this point, I like to peel the beets by just rubbing off the skin and then I put the whole beet in a plastic baggie until I am ready to slice and use it in my salad. Your fingers will get red, so you can use a rubber gloves if you want. If not -- after peeling your beets, just put a couple of drops of clorox or bleach on your hands as you wash them and it comes right off.
• Apples and Pears -- In a medium sauce pan, add the apples, pears, cinnamon stick and wine. Bring to a boil and reduce to a simmer and cook until tender. NOT mushy, just fork tender, this can take 5-10 minutes. Strain the fruit, remove the cinnamon stick and reserve some of the wine to thin out the puree if necessary. Transfer to a blender and pulse to make a nice thick sauce. You want this to be the consistency of thick gravy. Refrigerate until ready to use. This is a chilled sauce, not served warm.
• Cheese -- Now I cut mine with dental floss. I put mine in the freezer for just 15 minutes to make it easier to cut. Take a strand of dental flow and make 8 slices. Then take each slice and lightly dip the top and bottom into the nut mixture.
• Building the salad -- First slice your beets. You will need 8 slices of red beets and 4 slices of the yellow. On a nice serving plate, add some of the apple pear puree, then 1 red beet slice, then a slice of cheese, a yellow beet slice, another slice of cheese, then top with another red beet. Drizzle a little pear puree over the top and if you want to get fancy a couple of thin slices of apple or pear or maybe a little fresh sprig of thyme. The salad is so pretty as is. It is an absolutely great beginning to a dinner.
• Enjoy!