LIVE
Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 2001

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.

    Advertisement
  • Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Nutrition Facts

89 calories; calories from fat 29%; fat 2.9g; saturated fat 1.3g; mono fat 1.1g; poly fat 0.3g; protein 2.4g; carbohydrates 14.8g; fiber 1.2g; cholesterol 5mg; iron 1mg; sodium 157mg; calcium 27mg.
Advertisement