Chioggia Beets with Cranberries and Spiced Nuts
These beets with cranberries and spiced nuts are a party for your mouth. They are super simple to make, naturally gluten-free and vegan. Serve them cold, warm or hot.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds medium beets, about 4 bunches with leaves removed
- 3 tablespoons raspberry vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup chopped spiced nuts, purchased or home-made
- ½ cup dried cranberries
- 2 tablespoons chopped parsley, for garnish
Instructions
- 1
Place beets in a large pot and cover generously with cold water. Place over high heat and bring to a boil, reduce heat to maintain a gentle simmer and cook, adding water if necessary to keep beets submerged, until the beets are tender when pierced with a fork, 1 hour to 1 hour 20 minutes, depending on size. Drain and allow the beets to cool until cool enough to handle.
- 2
Rub skins off beets, cut into wedges and transfer to a large bowl. Toss beets with vinegar, oil, salt and pepper and transfer to serving bowl. Sprinkle cranberries, nuts and parsley over the top.