Beetroot and Dried Cranberries.

Total Time
40mins
Prep 10 mins
Cook 30 mins

Side dish for fellow beet lovers everywhere. Perfect with simply cooked poultry.

Ingredients Nutrition

Directions

  1. Cover the cranberries with the wine in a small bowl, squish them around and set aside.
  2. Boil beets for 15-20 minutes until tender and the skins rub off easily.
  3. Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).
  4. Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.).
  5. Throw the cranberries and wine into the pan with the shards of beetroot.
  6. 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.
  7. Stir until well mixed and heated through.

Reviews

(1)
Most Helpful

Completely deilicous. I used I think about 1/4 cup of mixed dried berries and enough tawny port to cover. For the life of me I could not find the grater and did not feel like using the FP for just two beets, so I just julliened the beets. Added some roast chicken juices. This is really just two servings for beet lovers and I think I could eat the whole dish myself!

duonyte October 10, 2009

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