Beetroot And Dried Cranberries Recipes

BEETROOT AND CRANBERRY SALAD WITH GOAT'S CHEESE

Steps:

• Scrub and trim the beetroot without cutting through the skin. Place the beetroot in a roasting pan with a drizzle of olive oil, 1/3 of a cup of water and a sprinkle of sea salt and black pepper. Cover the pan tightly with foil and bake the beetroot in the oven at 180C for approx 50 minutes or until tender. Once the beetroot is cool enough to handle, peel of the skin and cut the bulbs into easy to eat pieces. Place the spinach leaves in a bowl then combine the olive oil, vinegar, mustard and seasoning together and toss most of the dressing through the greens, reserving a little to use at the end. Arrange the spinach on small entrée plates and place the beetroot onto the greens. Sprinkle the walnuts and cranberries over the top and finish by crumbling the goat's cheese over the whole dish. Drizzle the remaining dressing onto each plate. Season with black pepper and serve. Source: uscranberries

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.

GREEN BEANS WITH DRIED CRANBERRIES

Steps:

• Steam green beans in 3/4 inch boiling water until tender, about 6 minutes. Drain; transfer to a serving dish. Drizzle with olive oil, and toss with cranberries. Season with salt.

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 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.

BEETROOT, BACON, CRANBERRY & GRAIN SALAD

Steps:

• Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
• Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.

ROASTED BEET, RED ONION AND CRANBERRY RELISH

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.)

OVEN-ROASTED BEETS WITH WILTED SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
• Roast in the preheated oven until tender, about 45 minutes.
• Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
• Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
• Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
• Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

BEETROOT AND DRIED CRANBERRIES.

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.