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.
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
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.
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- Allergen Friendly
- Side Dish