For a vegan alternative, substitute the butter with a plant-based butter or olive oil. If cranberry vinegar is unavailable, apple cider vinegar or red wine vinegar can be used as a substitute. Adjust the sugar accordingly to balance the acidity. The puree can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat or in a double boiler before serving. A pinch of nutmeg or ginger can be added to the pear mixture for an extra layer of warmth and spice.
Macey Bahringer
Apr 26, 2025The cranberry vinegar adds a lovely tanginess that cuts through the richness of the beets and butter. I'll definitely be making this again!
Ellsworth Hickle
Mar 31, 2025I found that roasting the beets in foil really helped to concentrate their flavor and kept them from drying out. Great tip!
Jermey Collins
Nov 7, 2024This puree was a revelation! The combination of beets and pears is unexpected but absolutely divine. I made it for Thanksgiving and it was a huge hit.
Muriel Schmitt
Oct 28, 2024I was skeptical about this recipe, but I decided to try it and I'm so glad I did! It's easy to make and the flavor is incredible. I especially love the hint of sweetness from the pears.