These beets with cranberries and spiced nuts are a party for your mouth! They are super easy to make, vegan and gluten-free. On Healthy Seasonal Recipes by Katie Webster

Beets with Cranberries and Spiced Nuts

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


These beets with cranberries and spiced nuts are a party for your mouth. They are super simple to make, naturally gluten-free and vegan. Serve them cold, warm or hot.



  • 3 pounds medium beets, about 4 bunches with leaves removed
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup chopped spiced nuts, purchased or home-made
  • ½ cup dried cranberries
  • 2 tablespoons chopped parsley, for garnish


  1. Place beets in a large pot and cover generously with cold water. Place over high heat and bring to a boil, reduce heat to maintain a gentle simmer and cook, adding water if necessary to keep beets submerged, until the beets are tender when pierced with a fork, 1 hour to 1 hour 20 minutes, depending on size. Drain and allow the beets to cool until cool enough to handle.
  2. Rub skins off beets, cut into wedges and transfer to a large bowl. Toss beets with vinegar, oil, salt and pepper and transfer to serving bowl. Sprinkle cranberries, nuts and parsley over the top.


  • Serving Size: 3/4 cup
  • Calories: 154
  • Sugar: 16 g
  • Sodium: 367 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 4 g

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