CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
BEETROOT AND CRANBERRY SALAD WITH GOAT'S CHEESE
Scrub and trim the beetroot without cutting through the skin. Place the beetroot in a roasting pan with a drizzle of olive oil, 1/3 of a cup of water and a
Provided by Jamie Geller Test Kitchens
Categories Lunch, Salads, Brunch, Appetizers
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Scrub and trim the beetroot without cutting through the skin. Place the beetroot in a roasting pan with a drizzle of olive oil, 1/3 of a cup of water and a sprinkle of sea salt and black pepper. Cover the pan tightly with foil and bake the beetroot in the oven at 180C for approx 50 minutes or until tender. Once the beetroot is cool enough to handle, peel of the skin and cut the bulbs into easy to eat pieces. Place the spinach leaves in a bowl then combine the olive oil, vinegar, mustard and seasoning together and toss most of the dressing through the greens, reserving a little to use at the end. Arrange the spinach on small entrée plates and place the beetroot onto the greens. Sprinkle the walnuts and cranberries over the top and finish by crumbling the goat's cheese over the whole dish. Drizzle the remaining dressing onto each plate. Season with black pepper and serve. Source: uscranberries
Nutrition Facts :
ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
BEETROOT AND DRIED CRANBERRIES.
Make and share this Beetroot and Dried Cranberries. recipe from Food.com.
Provided by Bromleygirl
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cover the cranberries with the wine in a small bowl, squish them around and set aside.
- Boil beets for 15-20 minutes until tender and the skins rub off easily.
- Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).
- Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.).
- Throw the cranberries and wine into the pan with the shards of beetroot.
- Add a splash of balsamic and season to taste. I have added dried rosemary and/or thyme to the pan as well and this always works well.
- Stir until well mixed and heated through.
Nutrition Facts : Calories 69.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 54.2, Carbohydrate 4, Fiber 0.7, Sugar 2.9, Protein 0.6
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