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Dutch Beets

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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.

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  • 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.