Beets, Pear & Pomegranate Puree
This recipe provided by Beech-Nut
- 4 beets washed and scrubbed
- 1 pear cored, peeled and chopped
- 1 pomegranate
Cook four beets for about 20 minutes in boiling water until flesh is soft. Remove cooked beets from water and cool. Peel and chop
While beets cook, split pomegranate and separate seeds and white pith in water. Strain and discard white pith.
Separate 1/3 of the pomegranate seeds for puree (you can refrigerate or freeze the remaining seeds to use another time).
Combine beets, pear and pomegranate in blender and mix until smooth. Strain through fine mesh sieve and serve.
