Ruby Beet & Pear Compote

Products in this Recipe:
Beets
Prep time:
6 min.
Cook time:
NA
Total time:
11 min.
Yield:
3 Servings
Ingredients (Paragraphs)
1 (15 oz.) can Sliced Pickled Beets
0.25 cup orange juice, heated
0.25 cup dried cranberry
0.5 cup red onion, chopped
1 firm ripe large pear, chopped
3 tbsp. honey
1 tbsp. prepared horseradish
0.5 tsp. black pepper
0.25 tsp. ground cinnamon
Directions

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften. Combine beets, onion, and pear in large bowl; mix gently. In separate bowl, blend honey, horseradish, pepper, and cinnamon; mix well. Pour over beet mixture; add cranberries and orange juice; mix well. Serve chilled or at room temperature.

More Healthy Meals

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Roasted Portobello Mushrooms with Beets & Goat Cheese

Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.

Rustic Vegetable Beet Soup

Combine all ingredients for gremolta and set aside.

Three Layer Beet Cupcake

Preheat oven to 350oF.