“A delicious side dish that can be frozen and used later, if you like. Just cook them, then bag them up for the freezer. You can cut this recipe in half if you like with no problem. You can also use canned beets, substituting the beet juice in the can for the water.” - by DOGSTAR1
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain.
- Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan. Add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.
Nutrition
Amount Per Serving (4 total)
- Calories
- 199 cal
- 10%
- Fat
- 6.2 g
- 10%
- Carbs
- 34 g
- 11%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"Freezing ahead of time was the initial appeal for me, but these were really good using fresh beets, and I wanted you to know that I used Splenda Brown Sugar Blend and it was still great. Looking forw..." See moreard to just thawing and serving this at holiday time!"
crumpett
"I made these for thanksgiving and they were a huge hit! My husband and I love beets but i have never had them prepared like this before, but i loved the apple, and the holiday spicing was wonderful! J..." See moreust the right amount of spicy and sweet. I will definitely make this again and again!"
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