We went to a little condo in the mountains this weekend with some friends. It was exactly the sort of rejuvenation I needed: beautiful surroundings, evenings in the hot tub, and lots of laughs. On the drive up, my thoughts were stressed to say the least, bouncing from personal to dos to work tasks and back again.
Even after we arrived, happenings from my day played in the back of my head. It wasn't until the next morning--my surroundings still, the light barely peaking through the blinds, and the sound of others still dreaming- that I finally let out a big sigh and let it all go.
True evidence that going a mini vacation was what I really needed came on our drive home, when I woke up from a daydream about Thanksgiving. Cranberry sauce, I had been dreaming. A double--no triple batch- of cranberry sauce, so that I could just jar it up and take it to every Friendsgiving event we have in the coming week. Maybe cranberry cake. But gooey. Spoon cake: cake you need to eat with a spoon. Still warm. Or maybe I could put cranberries into my next batch of kraut? Hm. Or how about a cranberry beet sauté--
That's when my daydream was interrupted. Oliver had asked me a question, and I had no answer. Instead I said, I was thinking about Thanksgiving.
That was the moment, the moment I knew I had recuperated. I wasn't just not worrying, I was daydreaming. Just like I should be.
When I got home, I picked up where I left off: Cranberry Beet Sauté. It's not your typical Thanksgiving side dish, but something a little off beat. It's a savory spin on cranberries, a plate saturated with a rich color of red and plenty of antioxidants.
Serves: 5 | Total Time:
- 3 medium sized beets
- 1/2 cup cranberries, fresh
- 1/2 yellow onion
- 1 garlic clove
- 1 tablespoon coconut oil
- 1 tablespoon fresh rosemary, minced
- Salt & Pepper
- Drizzle of balsamic vinaigrette
- Chives for garnish
- Heat the coconut oil in a skillet over medium heat. Mince the garlic, then slice the onion and beet into 1/4 inch wedges. When the oil is hot, place the garlic and onions into the skillet, and sauté until the onions are transparent.
- Add the beets to the skillet, and cover. Cook for about 5 minutes, until beets are beginning to soften. Add the cranberries to the skillet, and add the salt, pepper, and minced rosemary. Cover pan again, and cook for 5-10 more minutes, stirring occassionaly, until beets are cooked the rest of the way through.
- When beets are cooked through, drizzle with a bit of balsamic vinaigrette. Sprinkle with fresh chives.