Braised Beets with Cranberries

2 ½ lbs. fresh beets, peeled and cut into wedges
1 c. cranberry juice
½ c. sweetened dried cranberries
2 T. quick-cooking tapioca
2 T. butter, cubed
2 T. honey
Salt, black pepper
1/3 c. crumbled blue cheese
Thinly sliced or grated orange peel

1. Combine beets, juice, cranberries, tapioca, butter, honey, salt and pepper in CROCK POT.
2. Cover and cook on LOW 7-8 hours or until beets are tender.
3. Transfer beets to serving bowl with slotted spoon.
4. Pour half of cooking liquid over beets.
5. Serve warm, room temp or chilled.
6. Sprinkle with cheese and orange peel.Hide or report this