Beetroot and Dried Cranberries.

Submitted by Bromleygirl

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

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 3-4

ingredients

• 2 medium beetroots
• dried cranberries
• 1 tablespoon marsala wine or 1 tablespoon port wine
• 1 tablespoon butter
• balsamic vinegar
• salt and pepper

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

[duonyte]

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!