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Source: Mr. Wilkinson's Family Well-Dressed Salad

Baby Red Beets Cooked in Cranberry Juice
The beets are cooked in cranberry juice to add to their natural sweetness and then pan-fried to add a smoky, caramelized flavor.
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Serves: 2 to 4
Prep Time: 15 to 20 minutes minutes
Cook Time: 35 to 40 minutes
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14 to 18 baby red beets, no bigger than about 1 1/4 inches
4 cups unsweetened cranberry juice
1/2 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon honey
4 ounces ricotta cheese
2 teaspoons chopped dill




Give the beets a really good scrub. Trim the tops and keep these for a nice salad later. Put the beets in a pot, along with the cranberry juice and vinegar. Bring to a boil, reduce the heat to a simmer, and cook for 22 to 26 minutes, or until you can insert a small sharp knife through the beets easily. Strain the cranberry juice mixture into a clean saucepan and reserve.


Peel the beets while still hot by rubbing them between sheets of paper towel, discarding the skins. Set the beets aside.


Cook the reserved cranberry juice mixture over medium heat until it has reduced to a balsamic-glaze consistency, about 1/2 cup. Set aside.


Place a large frying pan over high heat. Add the olive oil and pan-fry the beets for 3 to 4 minutes, or until browned all over. Add the cumin and toast for a further 1 minute and then add the honey and the glazed cranberry juice mixture. Cook for a further 3 minutes and take off the heat.


Spoon the beets into a bowl. Drizzle with half the cooking liquid (the remainder makes a wonderful dressing). Dollop the ricotta cheese all over and sprinkle with the dill. Enjoy warm.


 


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