Author Notes
This is a simple and quick side dish that adds a great shot of color to the table and the plate. The sweetness of beets and the tart cranberries is a flavor combination that I love and for me, it is a great showcase of autumnal ingredients. - M. Andrew Gordon —M. Andrew Gordon
Test Kitchen Notes
Sweet beets and tangy cranberries make this light and refreshing salad a perfect side dish. The grated beets have a nice texture and color and the pecans add a crunch to every bite. Could be served warm or cold. - Jennifer —The Editors
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
Directions
-
1. Preheat oven to 400° F. Using a box grater or the shredding attachment to a food processor, coarsely shred beets. If using, fit processor with blade and combine cranberries and turbinado sugar. Pulse several times to coarsely chop. Alternately, use knife to chop cranberries and combine with sugar in a bowl.
-
Melt butter in a cast iron or other oven-safe skillet. Over medium heat, add beets, cranberries, maple syrup, salt, and pepper and stir to combine. Cook for several minutes, undisturbed, until beets begin to soften. Sprinkle chopped pecans over the top.
-
Place skillet in oven and roast for 20 minutes or until the pecans start to brown.
See what other Food52ers are saying.