• Dish Type:

    Balsamic Beetroot-Cranberry Sauce

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

  • Serves:

    8

Ingredients

  •  2 cups of canned beetroot, drained and cut into small cubes
  • 1 cup of water
  • 3/4 cup of red onion finely chopped
  • 1/2 cup of Arbequina Extra Virgin Olive Oil
  • 1/3 cup of Cranberry Balsamic Vinegar
  • Salt and ground pepper to taste

Instructions

  1. Add all ingredients to a blender.
  2. Blend until smooth and combined well.
  3. Keep refrigerated in a sealed jar.
  4. Serve cold with salad, poultry, rice, or potato.
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