Not many dishes brighten your table more than these cranberry roasted beets. Simmered in a citrusy cranberry compote, these beets are loaded with flavor. And of course beautiful color. You can make this with red beets, or a combination of red and golden beets.
Roasting adds another level of flavor and complexity to beets. If your oven space is already maxed-out by your ham or turkey and other sides this dish is delicious using poached beets as well. But, if you want to enjoy the flavor of roasting the beets, you can roast them the day before and heat them in the compote to serve. Gently simmering the beets in the compote to serve really adds a ton of flavor to the beets.
The cranberry compote is extremely versatile, and I use it as an ingredient in numerous side dishes. Especially around the holidays, like in this recipe with winter squash and brussels sprouts. In fact, it is great as a side dish on its own or as a sauce for ham. To use it as a side dish on its own double the quantity of cranberries and otherwise follow the instructions of the recipe.
Enjoy this recipe at your next holiday meal with a selection of fresh vegetable side dishes. You can read more thoughts on holiday vegetable sides on my blog.
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Colorful Cranberry Roasted Beets with Walnuts
Description
Roasted beets tossed with a fresh cranberry compote and citrus glazed walnuts.
All ingredients
For the roasted beets
For the cranberry compote
for the toasted walnuts
Instructions
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To prepare the beets
Wash and trim whole beets.
Coat with oil and seasonings.
Roast in 350 degree oven for approximately 45 minutes, until tender.
Remove from oven and allow to cool.
When beets are cool enough to handle remove skin using a small knife. Skin will peel away easily.
Dice beets in 1 inch chunks and set aside.
Alternatively this recipe can be prepared with poached beets. Just wash and trim whole beets. Place in saucepan and cover with cool water. Bring to simmer on medium heat and cook until tender. Remove from pan and rinse with cold water, slipping beets from their skins. -
To prepare toasted walnuts
Combine walnuts, orange juice, sugar, and salt in a small saucepan.
Bring to simmer and cook until orange juice is reduced to a thickened syrup.
Pour cooked walnut mixture into a colander or mesh strainer.
Heat 8 inch saute' pan over medium heat and add butter.
Add walnut mixture and saute' for 3 to 5 minutes, stirring constantly, to caramelize sugar and glaze walnuts.
Remove from heat and place on parchment paper paper to cool, separating nuts so that they do not cook together.
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To prepare the compote
Combine all ingredients in saucepan.
Bring to simmer over medium heat and cover.
Continue to simmer for 8 minutes, remove from heat and allow to cool under cover for 5 minutes.
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Final assembly
When ready to serve gently combine beets and cranberry compote in a saucepan.
Bring to a low simmer, stirring gently, until beets are fully heated.
Stir in 2/3 of nuts and place in serving bowl immediately.
To serve top with remaining toasted walnuts.
This dish is an ideal time saver that can be made the day. After initial preparation, combine cranberry compote and beets and refrigerate. Prepare and cool walnuts and store in an air tight container. To serve, just follow the final assembly instructions.
