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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was passed down to me from my mother. It's very simple to make with canned beets, although you can use fresh beets if you don't mind the work. I like to serve it with leg of lamb, along with carrots, potatoes, and hot rolls. It keeps well in the fridge, too. CLReader. Ingredients:
1 (15-ounce) can sliced beets |
3 tablespoons sugar |
2 tablespoons prepared horseradish |
1 1/2 tablespoons cider vinegar |
1 tablespoon cornstarch |
1 tablespoon butter |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350°.
2. Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350° for 35 minutes.
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