Dutch Beets

Country Woman - - LET’S EAT - —MARIE HATTRUP

Even peo­ple who typ­i­cally shy away from beets will pol­ish th­ese off. They are quick to make, too, since you start with con­ve­nient canned beets.


2 cans (141/2 oz. each) sliced beets 1 Tbsp. but­ter

1 Tbsp. finely chopped onion 2 Tbsp. all-pur­pose flour

2 Tbsp. cider vine­gar

1 Tbsp. sugar

1/2 tsp. salt

1/₈ tsp. pep­per

Drain beets, re­serv­ing 1 cup liq­uid. In a saucepan, heat but­ter over medium-high heat; saute onion un­til ten­der. Stir in flour un­til blended. Grad­u­ally stir in the re­served beet liq­uid. Bring to a boil; cook and stir un­til thick­ened, about 2 min­utes. Stir in the beets and re­main­ing in­gre­di­ents; heat through.

PER SERV­ING 118 cal., 3g fat (2g sat. fat), 8mg chol., 717mg sod., 21g carb. (14g su­gars, 4g fiber), 2g pro. Di­a­betic ex­changes: 1 starch, 1 veg­etable, 1/2 fat.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.