Easy Red Beet & Cranberry Recipes for Fall!

Roasted Beets with Cranberry Glaze

Cook & Prep Time: 1 hr | Yield: 4 Servings

Ingredients

• 1 ½ lb red beets, cubed

• 1 cup fresh cranberries

• ⅓ cup maple syrup

• 1 tbsp balsamic vinegar

• 1 tbsp orange juice 

• 2 tbsp olive oil

• 2 tbsp butter

• 1 cup chopped pecans

• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and toss cubed beets in olive oil, salt, and pepper. Roast for 35-40 minutes until tender. 

2. In a saucepan, simmer cranberries, maple syrup, balsamic vinegar, and orange juice for 8-10 minutes until the cranberries pop and form a syrup. 

3. Stir the butter into the cranberry glaze and toss with the warm roasted beets.

4. Top with chopped pecans and feta if desired!

Cranberry-Beet Soup

Cook & Prep Time: 45 minutes | Yield: 4 Servings (5 Cups)

Ingredients

• 3 medium beets, peeled and chopped

• 1 cup fresh cranberries

• 1 small yellow onion, diced

• 2 garlic cloves

• 4 cups vegetable broth

• 2 tbsp honey

• 1 tbsp butter

• 1 tsp ground ginger

• A pinch of salt and pepper

• Sour cream

Instructions

1. Heat butter in a pot and add onion and garlic. Saute over medium heat for 5 minutes until soft.

2. Add chopped beets, cranberries, ginger, and broth and bring to a boil. Cover and simmer for 25 minutes until beets are tender. 

3. Stir in honey and remove from heat.

4. Blend mixture together until smooth, about 30 seconds. 

5. Drizzle with sour cream and serve warm! 

Harvest Salad with Beets & Cranberries 

Cook & Prep Time: 1 hr | Yield: 4 Servings

Ingredients

• 4 cups baby arugula

• 2 medium roasted red beets, sliced

• 1 cup fresh cranberries, thinly sliced

• 1 cup crumbled goat cheese

• 1 cup toasted walnuts

Dressing

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard 

• Salt and pepper

Instructions

1. In a bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.

2. Arrange arugula in a bowl and top with sliced beets, cranberries, goat cheese, and walnuts. 

3. Drizzle with dressing and serve!

Spiced Beet & Cranberry Chutney

Cook & Prep Time: 30 minutes | Yield: 2 Cups

Ingredients

• 1 cup raw beets, finely diced

• 1 ½ cups fresh cranberries

• 1 cup orange juice

• 1 cup brown sugar

• 1 tsp cinnamon

• ¼ tsp ground cloves

• 1 tbsp fresh ginger, grated

Instructions

1. Combine diced beets, cranberries, orange juice, brown sugar, cinnamon, cloves, and ginger in a saucepan over medium heat. Bring to a boil, stirring occasionally so that the sugar dissolves. 

2. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. Beets should be tender and cranberries should be broken into a sauce.  

3. Let chutney fully cool and serve with cheese, meats, or bread!

Cranberry and Beet Power Smoothie

Cook & Prep Time: 5 minutes | Yield: 24 oz

Ingredients

• 1 small red beet, peeled and finely chopped

• 1 cup fresh cranberries

• 1 cup frozen berries

• 1 frozen banana

• 1 cup almond or coconut milk

• 1 tbsp chia seeds

• 1 tbsp honey

Instructions

1. Add all ingredients to a blender. Blend on high for 60 seconds until completely smooth. 

2. Serve chilled and enjoy!

Cranberry & Brie Pastry Bites

Cook & Prep Time: 40 minutes | Yield: 24 Bites

Ingredients

• 2 cups fresh cranberries

• 1 sheet frozen puff pastry, thawed

• 8 oz Brie cheese

• ⅓ cup maple syrup

• 1 tbsp orange juice

• Fresh rosemary sprigs

Instructions

1. In a small saucepan, combine fresh cranberries, maple syrup, and orange juice over medium heat. Cook for 8-10 minutes, stirring occasionally. Remove from heat.

2. Preheat the oven to 375°F. Cut brie cheese into 24 cubes.

3. Add a light amount of flour to a clean surface. Roll out the thawed pastry sheet and cut into 24 even squares. 

4. Press one pastry square into each muffin cup. Place a cube of brie in the center of each, then top with a tablespoon of warm cranberry sauce. 

5. Bake for 13-15 minutes until the outside is golden brown. Let cool for 5 minutes.

6. Top with rosemary before serving and enjoy!

Some Preparation Tips!

• Roast Whole: Wrap the washed beets tightly in foil with a splash of olive oil, salt, and pepper. Roast at 400°F for 45-60 minutes until tender. The skins will slide off when rinsed under cool water.

• Don’t Waste the Green Tops: Beet greens are entirely edible and can be sauteed with garlic and olive oil.

• Balance the Tartness: Pair fresh cranberries with cinnamon, orange zest, maple syrup, or apples to round out their natural acidity. 

• Freeze for Later: Fresh cranberries can be frozen by tossing whole bags straight into the freezer and preserved for up to one year.