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Caramelized Onions and Beets

TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD: 12 servings.
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.—Violet Klause, Onoway, Alberta

Ingredients

  • 4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
  • 6 medium onions, sliced
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 1/4 cup red wine or cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 1. Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
  • 2. Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
  • 3. Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

Nutrition Facts

2/3 cup: 95 calories, 3g fat (2g saturated fat), 8mg cholesterol, 258mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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