2 pounds medium-size beets
2 tablespoons
butter, softened
2 tablespoons red
wine vinegar
2 tablespoons
granulated sugar
Salt and fresh
ground pepper
Remove greens leaving a 1-inch stem. Cut tap root to 1-inch. Rinse under cold running water and drain. In a saucepan, cover and cook whole beets over
medium heat for about 40 minutes or until tender. Drain and rinse with cold water. Trim of beet roots and rub off skins. Slice beets into ¼ -inch slices. Melt butter in a large skillet over medium
heat. Whisk in vinegar and sugar. Cook
for 2 to 3 minutes. Add beets and gently
toss to coat. Cook until liquid
reduces. Season to taste.
Yield: 6
servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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