Yield: 7 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Water; |
| 1 tablespoon | Vinegar; |
| 1 teaspoon | Salt; (OPTIONAL) |
| 5 mediums | Beets (about 1/4 lb.)-=OR=- |
| 2 cans | (16-oz ea) shoestring beets; drained stirred in with onions |
| 1 medium | Onion; chopped (about 1/2 C) |
| 2 tablespoons | Margarine; -=OR=- |
| 2 tablespoons | Butter |
| 2 tablespoons | Honey; |
| 1 tablespoon | Lemon juice; |
| ½ teaspoon | Salt; |
| ⅛ teaspoon | Ground cinnamon; |
| 1 tablespoon | Parsley; snipped |
Heat water, vinegar and 1 teaspoon salt to boiling. Add beets. Simmer until tender, 35 to 45 minutes; drain. Run cold water over beets; slip off skins and remove root ends. Cut beets into shoestring pieces. Cook and stir onion in margarine in 10" skillet over medium heat until onion is tender, about 5 minutes. Stir in beets, honey, lemon juice, ½ ts salt and the cinnamon. Heat stirring occasionally, until beets are hot, about 5 minutes. Sprinkle with parsley. 7 servings (about ½ cup); 65 cal.
Source: Betty Crocker's New American Cooking by Whom Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-25-95