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German Beets

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German Beets
  • Prep Time 5 min
  • Total Time 60 min
  • Servings 8
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Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.

Ingredients

10
medium beets (2 1/2 pounds)
2
tablespoons cornstarch
2
tablespoons sugar
1
teaspoon salt
1/8
teaspoon pepper
1 1/3
cups water
1/2
cup white vinegar

Directions

  • 1 Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
  • 2 Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 3 Stir in beets; cook until hot.
Tips  

Can’t find fresh? Omit step 1, and use two 15-ounce cans of sliced beets, drained and liquid reserved, instead of the cooked fresh beets. Add enough water to reserved liquid to measure 1 1/3 cups, and use beet liquid for the water.

Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
370 mg
Potassium
310 mg
Total Carbohydrate
15 g
(
Dietary Fiber
2 g
)
Protein
2 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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