Cranberry Orange Glazed Roasted Beets

When it comes to Holiday meals, I feel it important to serve beautiful and tasty side dishes.  The bright colors of vegetables and fruits this time of the year make it ease.  Beets, both golden and red, make for delicious salads either served raw sliced thin, or roasted with a simple dressing or a glaze.  One fruit which is delicious with beets and also vibrantly colored is cranberries.  Their tartness plays well off of the sweet beets.  I am sharing a recipe with you today in which simple roasted beets are glazed with a cranberry orange dressing. This is simple to prepare and so good!  It can even be prepared ahead of time and keeps well.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 4 | Prep Time: 15 minutes | Cook Time: 1 hour depending on the size of the beets | Ready in: 1 hour

Ingredients

• 4 lbs organic beets, mixed golden and red
• 2 cups fresh cranberries
• 1/2 cup dried cranberries
• 2 cups fresh organic orange juice
• 2 Tbsp pure maple syrup
• ½ tsp sea salt
• 2 Tbsp organic orange zest

Instructions

Pre heat the oven to 475 degrees. Wrap the beets in foil, and roast them for about an hour to an hour and a half depending on how big they are. You want them to be tender when pierced with a knife. Let them cool until cool enough to handle once they are done roasting, then run them under water and peel the skins off. Cut them into 1 inch chunks.

Meanwhile, to make the glaze, combine the cranberries, orange juice, syrup, and sea salt in a saucepan and bring to a simmer. Simmer until the cranberries burst and the mixture is a little jammy, about 5-7 minutes. Stir in orange zest, then toss with the beets in a bowl. Serve at room temperature or warm.