Raspberry-Glazed Beets with Chèvre

Oxmoor House
Goat cheese makes a wonderful finishing touch for these slightly sweet, quick-to-heat beets.
8 servings


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3/4 cup chicken broth
1/2 cup red raspberry preserves (we tested with Smucker's Simply Fruit)
1/4 teaspoon salt
3 (14 1/2-oz.) cans sliced beets, drained
1/4 cup butter or margarine
1/4 cup crumbled chèvre


Prep: 2 Minutes
Cook: 15 Minutes

Bring first 3 ingredients to a boil in a large saucepan over high heat. Add beets, and boil 8 to 10 minutes or until liquid is reduced to a syrup, stirring often. Remove from heat. Stir in butter. Top each serving with crumbled chèvre. Serve immediately.

Created date

August 2009