Horseradish Beets

"This recipe was passed down to me from my mother. It's very simple to make with canned beets, although you can use fresh beets if you don't mind the work. I like to serve it with leg of lamb, along with carrots, potatoes, and hot rolls. It keeps well in the fridge, too." CLReader.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 26%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 19.4g
  • Fiber: 1.5g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 394mg
  • Calcium: 20mg

Ingredients

  • 1 (15-ounce) can sliced beets
  • 3 tablespoons sugar
  • 2 tablespoons prepared horseradish
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 350°.
  2. Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350° for 35 minutes.
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