 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees. TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews. Ingredients:
1 cup sliced fresh beets |
2 tablespoons sugar |
3/4 teaspoon king arthur unbleached all-purpose flour |
2 tablespoons white vinegar |
1/8 teaspoon salt |
2 teaspoons butter |
Directions:
1. Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1 tablespoon cooking liquid; set beets aside.
2. In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Yield: 2 servings.
|
|