The colors in this salad are stunning and the flavors will blow you away!

Ingredients:

• 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.

• Place beets in roasting pan with 4 rosemary sprigs, salt and enough water to barely cover beets

• Cover pan tightly with tin foil and roast beets until tender, about 50 minutes.

• Transfer beets to work surface and peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)

• Preheat oven to 350°F

• Melt butter with oil in small saucepan

• Pour over beets on sheet; toss to coat

• Sprinkle with salt and pepper

• Bake until heated through, stirring occasionally, about 20 minutes

• Transfer to bowl. Garnish with additional Craisins®, fennel, balsamic and chopped parsley

  Yield:

  Serves 5

  Best made with:
  Ocean Spray® Craisins® Dried Cranberries