Beets with Raspberry Vinegar, Honey and Dill

[Guest guest]

Beets with Raspberry Vinegar, Honey and Dill

 

1 1/2 pounds beets

1/4 cup raspberry vinegar

2 tbsps. honey, or to taste

1 tbsp. chopped fresh dill

salt and pepper to taste

 

Boil beets until tender. Remove from cooking liquid. Reserve a 1/3 cup of the

liquid. Cool beets until safe enough to handle, and then peel. Cut into wedges

or cubes. Place reserved cooking liquid, vinegar, honey and dill in a pot and

bring to boil. Add beets and heat through. Season with salt and pepper. Serve

straight away if serving hot. Cool to room temperature, and then chill well if

serving cold.

Makes 4 servings.

Calories 91, Fat 0.2 g, Carbs 22.3 g, Sodium 100 mg, Fiber 2.6 g.