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Beetroot and Dried Cranberries.

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“Side dish for fellow beet lovers everywhere. Perfect with simply cooked poultry.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover the cranberries with the wine in a small bowl, squish them around and set aside.
  2. Boil beets for 15-20 minutes until tender and the skins rub off easily.
  3. Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).
  4. Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.).
  5. Throw the cranberries and wine into the pan with the shards of beetroot.
  6. Add a splash of balsamic and season to taste. I have added dried rosemary and/or thyme to the pan as well and this always works well.
  7. Stir until well mixed and heated through.

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