Beet-cranberry Salad

Name: Beet-cranberry Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums beets, peeled; 237 milliliters cranberries, fresh or frozen; 1 teaspoon kosher salt; 2 Tbsps maple syrup; 118 milliliters pecans, coarsely chopped; 1 teaspoon freshly cracked black pepper; 2 teaspoons turbinado sugar; 2 Tbsps unsalted butter

Beet-cranberry Salad might be just the side dish you are searching for. One portion of this dish contains approximately 2g of protein, 15g of fat, and a total of 210 calories. This recipe serves 4. If you have pecans, turbinado sugar, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400 F. Using a box grater or the shredding attachment to a food processor, coarsely shred beets. If using, fit processor with blade and combine cranberries and turbinado sugar. Pulse several times to coarsely chop. Alternately, use knife to chop cranberries and combine with sugar in a bowl.

Ingredients you will need

Turbinado Sugar

Cranberries

Beet

Sugar

Equipment you will use

Food Processor

Box Grater

Knife

Bowl

Oven

Melt butter in a cast iron or other oven-safe skillet. Over medium heat, add beets, cranberries, maple syrup, salt, and pepper and stir to combine. Cook for several minutes, undisturbed, until beets begin to soften.

Ingredients you will need

Cranberries

Maple Syrup