Ingredients30 m servings 167 cals
- Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
- Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
Per Serving: 167 calories; 10.4 g fat; 18.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 345 mg sodium. Full nutrition
ReviewsRead all reviews 8
We loved this! I cut down a little on the oil, only used enough to saute the onions, and I added a clove of chopped garlic with the onions. Apart from that, followed the recipe exactly. Thank...
I needed a way to use up some leftover beets and these were delicious!! The only problem I had was that I used half white vinegar and half red wine vinegar and they were a little more sour than ...
These were pretty good. A little too sweet. Also I added a clove of garlic after reading the other review. Next time I'll leave that out. I didn't really think it belonged there and I love g...
This was my first experience with fresh beets, and I'm pleased with how they turned out. Here in amish country we must grow things big because the beets took closer to 30 min to cook. I didn't...
These were great! My boyfriend loved them. I love finding new beet recipies, we grow them. This one is a keeper!
Very tasty! I made this vegetarian, so I put vegetable stock instead of chicken broth, and I used 3/4 pounds beets instead of 1/2 a pound, and the flavor came out very nicely.
I made this and it was great! I used what I had though. Olive oil, corn starch, and white vinegar instead. They were very yummy, just the right sweet n sour ratio. Making it again today.