Roasted Beets in Cranberry Juice

Beets roasted with cranberry juice and orange slices
Course Appetizer
Cuisine American
Servings 4
Calories 90 kcal


  • 1 lbs  fresh beets washed, tops removed, peeled, and diced
  • 1 cup 100% cranberry juice
  • 1/2  orange sliced and quartered
  • 1 tsp fennel seeds optional
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  • Preheat oven to 350F
  • Place beets, orange slices in a 13 x 9 baking pan
  • Pour cranberry juice over top the beets and oranges and sprinkle with fennel seeds, salt and pepper
  • Cover the baking pan tightly with aluminum foil and place in the center of the preheated oven
  • Bake for 30 – 45 minutes, until the beets are tender. A knife pierced in the center of a beet will not meet any resistance
  • Serve with the reduced cranberry juice drizzled over top

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