Ingredients for Beetroot And Dried Cranberries
- 1 pound beets
- 1 cup dried cranberries
- ½ cup red wine
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
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How to Make Beetroot And Dried Cranberries
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1 cup dried cranberries with ½ cup red wine. Gently mash the cranberries to release their juices and let them sit for 15 minutes.
- Wash and scrub 1 pound of beets thoroughly. Wrap each beet individually in foil.
- Roast the beets in the preheated oven for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and coarsely grate or shred the beets.
- Melt 2 tablespoons of butter in a large oven-safe skillet or saucepan over medium heat.
- Add the drained cranberries and wine mixture to the skillet. Add the shredded beets.
- Stir in 1 tablespoon balsamic vinegar, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, and salt and pepper to taste.
- Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
- Serve warm as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
11g
Fat
12g
Carbs
1g
