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

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Red Cabbage & Bacon Pasta

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.