Return to Content

Sweet and Sour Beets

Sweet and Sour Beets
1 vote, 4.00 avg. rating (79% score)
by

Yield: Serves 4

The tangy flavor of these julienned, sweet and sour beets makes them a wonderful companion to hearty roasts, such as pork or game.

Ingredients:

  • 8 medium beets, unpeeled
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1-1/2 tablespoons sugar

Instructions:

1 Drop the beets into a large pot of boiling, salted water and cook, uncovered, at a gentle bubble until tender. Or microwave the beets by enclosing each one in plastic wrap and arranging them in a circle inside the oven. Cook on high power for 15 to 18 minutes, turning the beets every 5 minutes.
2. Transfer the cooked beets to a colander set under cold running water. When they are cool enough to handle, peel and slice into 1/4-inch-thick rounds. Cut the rounds into narrow strips.
3. Melt the butter in a large skillet and add the beets, tossing to coat evenly. Season with salt and pepper. Pour in the vinegar and sprinkle on the sugar. Cook, stirring, over medium heat until the liquid is evaporated. Serve at once.

Tags:
Updated Wednesday, October 27th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2