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A delicious recipe for serving beetroot that can be eaten hot or cold. You may need to adjust the sugar and vinegar to taste. This is better left for the next day and reheated.
Ingredients
- ½ pound beets
- 3 tablespoons vegetable oil
- 1 onion, diced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 6 tablespoons malt vinegar
- salt and pepper to taste
Directions
Step 1
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.
Step 2
Heat oil in a large skillet over medium heat. Saut? onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Sodium345mg | 15% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars12g | |
| Protein1g | |
| Vitamin C7mg | 36% |
| Calcium24mg | 2% |
| Iron1mg | 4% |
| Potassium256mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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