Dutch Beets

Name: Dutch Beets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
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

Even people who typically shy away from beets will polish these off. They're quick to make, too, since you start with convenient canned beets.

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.

Nutrition 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.

Originally published as Dutch Beets in Light & Tasty October/November 2002

Reviews

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Average Rating:

germanycook

Jan 24, 2014

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

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.