Pickled Beet and Sage Conserve


Beet recipes, like this easy pickled beet compote, add a lovely earthy note (and lots of nutrition) to your menu.

white bowl of Pickled Beet and Sage Conserve
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
4 half-pints


  • 2 16 ounce jars sliced or whole pickled beets, undrained

  • 2 cup coarsely chopped, peeled fresh pears (2 medium)

  • ½ cup sugar

  • 2 tablespoon lemon juice

  • 1 cup chopped walnuts, toasted

  • 2 tablespoon snipped fresh sage


  1. Drain beets, reserving liquid from one of the jars (you should have about 3/4 cup liquid). Coarsely chop beets. In a large saucepan combine beets, the reserved liquid, and the pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are soft, stirring occasionally.

  2. Add sugar and lemon juice to beet mixture, stirring to dissolve sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until mixture is thickened, stirring frequently. Stir in walnuts and sage; cool.

  3. Ladle conserve into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 3 months.*


If you prefer, store in the refrigerator for up to 2 days.

Nutrition Facts (per serving)

61 Calories
2g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 61
% Daily Value *
Total Fat 2g 3%
Sodium 75mg 3%
Total Carbohydrate 10g 4%
Total Sugars 4g
Protein 1g
Vitamin C 1.8mg 9%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 73mg 2%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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