Beetrootanddriedcranberries Recipes
BEETS AND CRANBERRIES
Make and share this Beets and Cranberries recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 142, Fat 0.3, Sodium 89.7, Carbohydrate 35, Fiber 2.5, Sugar 32.5, Protein 1.9
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 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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