With their jewel tones and tangy glaze, these beets take center stage, reports field editor Emily Chaney of Penobscot, Maine. "They always earn rave reviews!"
Total TimePrep: 15 min. + standing
- 1/2 cup water
- 1/4 cup vinegar
- 2 teaspoons cornstarch
- 4 teaspoons sugar
- 2 cups sliced cooked beets
- In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.
Nutrition Facts1/2 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 37mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable.
Originally published as Sweet-and-Sour Beets in Taste of Home August/September 1996