Beets are hit or miss with many people; however, on average, those who claim to abhor this root have only ever had it canned. If you’re looking to try something new, or for a spin on a vegetable you already like, this one is perfect (no matter how picky of an eater you are or have)!

Root vegetables truly shine when roasted, and this recipe takes full advantage of that. For the best results, roast the beets before you try to cut them: cookie cutters aren’t really meant to cut into anything hard, and uncooked beets are tough. However, after roasting, they’ll be perfectly soft and ready to turn into snowflakes! Homemade cranberry sauce is ideal for the glaze: simply add cranberries to a stock pot with a bit of water, sugar to taste, and the zest of one orange, and then simmer until smooth. Use this to glaze the beets, and then add a few fresh cranberries for garnish. In the end, you’ll have a side dish worthy of any meal.

The original photo and directions are at Vegalicious Recipes!