Thanksgiving Beets

Thanksgiving Beets

37
DOGSTAR1 0

"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."

Ingredients

30 m {{adjustedServings}} servings 199 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

37
  1. 48 Ratings

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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 wonder...

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. Lookin...

for a vegetable like beets, that are usually not a favorite, this recipe made this veggie a new fav with me and my kids! very good and easy!