Description
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.
Ingredients
Units
Scale
- 3 pounds medium beets, about 4 bunches with leaves removed
- 3 tablespoons raspberry vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup chopped spiced nuts, purchased or home-made
- 1/2 cup dried cranberries
- 2 tablespoons chopped parsley, for garnish
Instructions
- 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.
- 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.
Notes
Notes on Purchasing Beets For This Recipe
You can use Chioggia beets, red beets, golden beets or a combination for this recipe. Try to choose beets that are all the same size so they cook at the same rate. If yours come with the stems and leaves attached, remove them and store them separately.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- 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