Guest guest Posted May 2, 2001 Report Share Posted May 2, 2001 * Exported from MasterCook * Sweet-And-Sour Beets Recipe By :Jean Kressy, Cooking Light, March 2001 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes/Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large beets (about 1 1/2 pounds) 1 tablespoon butter 2 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons finely chopped fresh parsley Leave root and 1 inch stem on beets; scrub with a brush. Place beets in a large saucepan; cover with water. Bring to a boil, cover, reduce heat, and simmer 40 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick strips. Melt butter in a large nonstick skillet over medium heat. Add beets, vinegar, sugar, salt, and pepper; cook 2 minutes or until most of the liquid evaporates. Sprinkle with parsley. Serving size: 1/2 cup. Calories 75 (25% from fat); Fat 2.1g (sat 1.2g; mono 0.6g; poly 0.1g); Protein 1.9g; Carb 13.2g; Fiber 1g; Chol 5mg; Iron 1mg; Sodium 206mg; Calc 21mg Description: " With a flavor similar to that of pickled beets, this dish goes well with pork or chicken. " S(Formatted by): " KETS on 4/25/01 " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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