Publisher Photo
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cans (14-1/2 ounces each) sliced beets
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through. Yield: 4 servings.
Originally published as Dutch Beets in Light & Tasty October/November 2002, p47

Nutritional Facts

3/4 cup: 118 calories, 3g fat (2g saturated fat), 8mg cholesterol, 717mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 2 cans (14-1/2 ounces each) sliced beets
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through. Yield: 4 servings.
Originally published as Dutch Beets in Light & Tasty October/November 2002, p47

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Reviews forDutch Beets

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MY REVIEW
germanycook User ID: 6411056 86174
Reviewed Jan. 24, 2014

"These were OK, nothing really spectacular about the flavour and I thought the sauce should be a bit thicker."

MY REVIEW
ConnieK User ID: 282614 116793
Reviewed Apr. 7, 2013

"Very good. I live in PA and Harvard Beets (aka Dutch beets) are very similar to this. I like this recipe a little better since it does not have too much vinegar. Will be making again. Great for Easter holiday."

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