Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. —Marie Hattrup, Sonoma, California
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.
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Average Rating:
soggypines
Jun 20, 2020
Any idea how to convert this for fresh beets? I would lack the liquid from the can.
Victoria
Nov 12, 2019
We love these! My husband is diabetic so we had to stop eating pickled beets years ago. We always had beets with Homemade Chicken Pot Pie. I made this recipe last night using Splenda instead of sugar. Delicious!
This is how we will have our Beets anymore!
Thank you, Taste of Home!!
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.
Reviews
Any idea how to convert this for fresh beets? I would lack the liquid from the can.
We love these! My husband is diabetic so we had to stop eating pickled beets years ago. We always had beets with Homemade Chicken Pot Pie. I made this recipe last night using Splenda instead of sugar. Delicious! This is how we will have our Beets anymore! Thank you, Taste of Home!!
These were OK, nothing really spectacular about the flavour and I thought the sauce should be a bit thicker.
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.