Cranberry Glazed Beets Recipes
GLAZED BEETS
My grandmother used this recipe to get us little vegetable haters to eat our beets! Her special dish made beets taste nearly as good as candy. With the tart-sweet scent of Glazed Beets in the air, it never took us long to jump down from the climbing tree out back when we were called to dinner.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 426mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
BEETS AND CRANBERRIES
Make and share this Beets and Cranberries recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 142, Fat 0.3, Sodium 89.7, Carbohydrate 35, Fiber 2.5, Sugar 32.5, Protein 1.9
CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
CRANBERRY-BEET RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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