Sweet-and-Sour Beets Recipe

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Sweet-and-Sour Beets Recipe

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4 1
Publisher Photo
With their jewel tones and tangy glaze, these beets take center stage, reports field editor Emily Chaney of Penobscot, Maine. "They always earn rave reviews!"
Recommended: 22 Pickled Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing

Ingredients

  • 1/2 cup water
  • 1/4 cup vinegar
  • 2 teaspoons cornstarch
  • 4 teaspoons sugar
  • 2 cups sliced cooked beets

Directions

In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving. Yield: 4 servings.
Originally published as Sweet-and-Sour Beets in Taste of Home August/September 1996, p17

Nutritional Facts

1/2 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 37mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

  • 1/2 cup water
  • 1/4 cup vinegar
  • 2 teaspoons cornstarch
  • 4 teaspoons sugar
  • 2 cups sliced cooked beets
  1. In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving. Yield: 4 servings.
Originally published as Sweet-and-Sour Beets in Taste of Home August/September 1996, p17

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