1 cup cooked, shelled, and quartered chestnuts (about 1 pound in shells)
How to Make It
Bring chicken broth and salt to a boil in a large nonstick skillet; add beets, vinegar, and brown sugar, stirring well. Cover, reduce heat, and simmer 30 minutes. Uncover; cook 10 minutes or until beets are tender. Stir in chestnuts; cook until thoroughly heated.