You can give a rosy complexion to most any meal by adding these sure-to-be- relished roots. "Even people who typically shy away from beets will polish these off. They're quick to make, too, since they start with convenient canned beets."
- 2 cans (13-1/4 ounces each) sliced beets
- 1 tablespoon finely chopped onion
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vinegar, sugar, salt, pepper and beets; heat through. Yield: 4 servings.
Originally published as Dutch Beets in Light & Tasty October/November 2002, p47
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