The colors in this salad are stunning and the flavors will blow you away!
Ingredients:
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15 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs
1 cup of Ocean Spray® Craisins® Dried Cranberries
¼ cup rough chopped parsley
1 Fennel bulb shaved thinly
¼ cup balsamic
¼ cup olive oil
1 1/2 tablespoons butter
2 Tbsp Kosher salt
Directions:
Preheat oven to 375°F.
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Place beets in roasting pan with 4 rosemary sprigs, salt and enough water to barely cover beets
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Cover pan tightly with tin foil and roast beets until tender, about 50 minutes.
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Transfer beets to work surface and peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
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Preheat oven to 350°F
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Melt butter with oil in small saucepan
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Pour over beets on sheet; toss to coat
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Sprinkle with salt and pepper
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Bake until heated through, stirring occasionally, about 20 minutes
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Transfer to bowl. Garnish with additional Craisins®, fennel, balsamic and chopped parsley
Yield:
Serves 5
Best made with:
Ocean Spray® Craisins® Dried Cranberries