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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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When your garden is overflowing with beets, prepare this hearty dish loaded with root vegetables. It makes a delicious use of your abundant harvest. Even if you don’t like beets you will like this recipe. Ingredients:
4 cups shredded peeled raw beets (4 to 5 medium) |
1 onion, medium, shredded |
1 potato, medium, peeled and shredded |
3 tablespoons brown sugar |
3 tablespoons vegetable oil |
2 tablespoons water |
1 tablespoon vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon celery seed |
1/8 teaspoon ground cloves |
Directions:
1. In a large bowl, combine beets, onion and potato; set aside. In a small bowl, combine brown sugar, oil, water, vinegar and seasonings. Pour over vegetables; toss to coat. Pour into a greases 1 1/2 quart baking dish. Cover and bake at 350 F for 45 minutes, stirring occasionally. Uncover and bake 15 to 25 minutes longer or until vegetables are tender. Yield: 8 to 10 servings.
2. Country Cooking.
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