Spiced Baked Beets
Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well.
My husband and I have two grown children. I teach home economics.
-Margery Richmond, Lacombe, Alberta
SERVINGS
|
8-10
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
60 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 4 cups shredded peeled beets (about 4 to 5 medium)
- 1 medium onion, shredded
- 1 medium potato, shredded
- 3 tablespoons brown sugar
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/8 to 1/4 teaspoon ground cloves
DIRECTIONS
In a large bowl, combine beets, onion and potato; set aside.
In a small bowl, combine brown sugar, oil, water, vinegar and seasonings. Pour over vegetables; toss to coat. Pour into a greased 1-1/2-qt. baking dish.
Cover and bake at 350° for 45 minutes, stirring occasionally. Uncover and bake 15-25 minutes longer or until vegetables are tender. Yield: 8-10 servings.