Sweet-and-Sour Beets Recipe

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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!"
TOTAL TIME: Prep: 15 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 4 servings


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

Nutritional Facts

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


  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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