Dutch Beets
"This is from Taste of Home, posted for ZWT 6."
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 (13 1/2 ounce) cans beets, sliced
- 1 tablespoon onion, finely chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside.
- In a saucepan, saute onion in butter until tender. Stir in flour until blended.
- Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the vinegar, sugar, salt, pepper and beets; heat through.
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Reviews
-
Excellent way to dress up canned beets. I prepared this exactly as written and we enjoyed it a lot. -
Yummy canned beet enhancement! Made for a beautiful addition to our Thanksgiving meal!<br/>Mage for Veg 'N Swap #28. -
I made 1/2 the recipe using olive oil in place of butter and added a nice dose of fresh tarragon. An easy way to boost a can of beets. Yum-mo!
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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