Cranberry Beets Recipes

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.

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.

Steps:

• Place beets in saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. , In another saucepan, heat cranberry sauce over medium heat until melted. Add orange juice, orange zest and salt. Drain beets; gently stir into cranberry mixture. Heat through.

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.

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.

Steps:

• Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.

Steps:

• In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar. Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick. Stir in beets and cool. Relish may be made 4 days ahead and chilled, covered.
• Serve relish chilled or at room temperature with poultry, beef, or game.

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.)

Steps:

• Combine cranberries, water and 1/4 cup orange juice in a saucepan.
• Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
• While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
• Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
• Remove from heat and stir in remaining ingredients.
• Pour into rinsed but not dried 4 cup mould or deep bowl.
• Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
• To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

Steps:

• Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in raisins and let stand for 5 minutes. Add beets cook over low heat for 2 minutes or until heated through.