Yield: 7 servings
|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=-|
|1 tablespoon||Lemon juice;|
|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