Beets With Red Cabbage and Cranberries

Number of servings : 8 servings Prep time: 20 minutes Cooking time: 21 minutes Type of meal : | Side

Number of servings : 8 servings

Prep time: 20 minutes

Cooking time: 21 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

3 cups peeled, cooked fresh or canned whole baby beets

4 tablespoons olive oil

3 cups coarsely shredded red cabbage

2/3 cup fresh or canned whole-berry cranberry sauce

2 tablespoons balsamic vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

Directions

Step 1:

Shred beets on the second-coarsest side of a flat or four-sided grater, being careful to keep your fingers out of the way. Set aside.

 

Step 2:

In a large skillet or Dutch oven over moderate heat, heat oil 1 minute. Add cabbage and sauté, stirring occasionally, 5 to 8 minutes.

 

Step 3:

Stir in beets, cranberry sauce, vinegar, salt, and remaining spices. Cook, covered, until tender — 10 to 12 minutes. Serve warm or refrigerate and serve cold.

Nutritional information:

Beets With Red Cabbage and Cranberries
Beets With Red Cabbage and Cranberries