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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 4 |
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We enjoy beets, fresh or canned, & this recipe was found in The Thanksgiving Cookbook, 1991. Ingredients:
2 tablespoons unsalted butter |
1/4 cup light brown sugar, packed |
2 tablespoons fresh lemon juice |
2 (16 ounce) cans beets, small beets, drained |
1/8 teaspoon salt |
1 pinch black pepper, a generous one |
1/2 teaspoon lemon zest, minced |
Directions:
1. In a saucepan, heat butter, then stir in brown sugar & lemon juice & cook over medium heat, stirring frequently, until sugar is dissolved.
2. Add the beets & stir until well coated, then cook over medium heat, stirring frequently, for about 20 minutes or until beets are glazed.
3. Stir in salt & pepper, then sprinkle beets with lemon zest & serve.
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