Beet-cranberry salad
Indulge in the vibrant flavors of beets and juicy cranberries with this wholesome and refreshing salad. Perfect balance of sweet and tangy.
Ingredients:
- 3 medium beets, peeled
- 1 cup cranberries, fresh or frozen
- 2 teaspoons turbinado sugar
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup pecans, coarsely chopped
Instructions:
- 1. Heat the oven to 400° F. Grate the beets using a box grater or the shredding attachment of a food processor to make coarse shreds. If you're using a food processor, switch to the blade attachment and mix cranberries and turbinado sugar. Pulse a few times to roughly chop them. Alternatively, chop the cranberries with a knife and mix them with sugar in a bowl.
- In a cast iron or another oven-proof skillet, melt the butter. On medium heat, add the beets, cranberries, maple syrup, salt, and pepper. Stir well to mix. Cook without disturbing for a few minutes until the beets start to soften. Sprinkle the chopped pecans on top.
- Transfer the skillet to the oven and bake for 20 minutes or until the pecans become golden brown.
Summary:
- Calories: 884 kcal
- Fat: 63 g
- Protein: 10 g
- Carbs: 82 g
- Potassium: 1244 mg
- Magnesium: 143 mg