Honeyed beets

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

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