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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious way of serving beetroot, that can be eaten hot or cold. You may need to adjust the sugar and vinegar to taste. This is better left for the next day, and reheated. Ingredients:
1/2 pound beets |
3 tablespoons vegetable oil |
1 onion, diced |
1 tablespoon all-purpose flour |
1 cup chicken broth |
2 tablespoons brown sugar |
6 tablespoons malt vinegar |
salt and pepper to taste |
Directions:
1. Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
2. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
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