Beet-Cranberry Salad

• 3 medium beets, peeled
• 1 cup cranberries, fresh or frozen
• 2 teaspoons turbinado sugar
• 2 tablespoons maple syrup
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/2 cup pecans, coarsely chopped

1. 1. Preheat oven to 400u0b0 F. Using a box grater or the shredding attachment to a food processor, coarsely shred beets. If using, fit processor with blade and combine cranberries and turbinado sugar. Pulse several times to coarsely chop. Alternately, use knife to chop cranberries and combine with sugar in a bowl.
2. Melt butter in a cast iron or other oven-safe skillet. Over medium heat, add beets, cranberries, maple syrup, salt, and pepper and stir to combine. Cook for several minutes, undisturbed, until beets begin to soften. Sprinkle chopped pecans over the top.
3. Place skillet in oven and roast for 20 minutes or until the pecans start to brown.

beets, cranberries, turbinado sugar, maple syrup, unsalted butter, kosher salt, freshly cracked black pepper, pecans

Taken from food52.com/recipes/7741-beet-cranberry-salad (may not work)