Cranberry Beets Recipes

CRANBERRY AND ROASTED BEET SALAD

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.

CRANBERRY-BEET RELISH

Steps:

• Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
• Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
• Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.

BEETS AND CRANBERRIES

Steps:

• In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.
• Cook and stir over low heat until heated through.
• Serve with a slotted spoon.

CRANBERRY BEETS

Steps:

• Place beets and sauce into a saucepan and heat until blended.
• Stir in orange rind and then add cornstarch, which has been dissolved in the orange juice.
• Cook over low heat, stirring constantly, until thickened.