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Sweet-and-Sour Beets

Yield 6 servings (serving size: 1/2 cup)
With a flavor similar to that of pickled beets, this dish goes well with pork or chicken.

Ingredients

  • 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

Nutrition Information

  • calories 75
  • caloriesfromfat 25 %
  • fat 2.1 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 1.9 g
  • carbohydrate 13.2 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 206 mg
  • calcium 21 mg

How to Make It

  1. 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.

  2. 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.