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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well. My husband and I have two grown children. I teach home economics. -Margery Richmond, Lacombe, Alberta Ingredients:
4 cups shredded peeled beets (about 4 to 5 medium) |
1 medium onion, shredded |
1 medium potato, shredded |
3 tablespoons brown sugar |
3 tablespoons canola oil |
2 tablespoons water |
1 tablespoon cider vinegar |
1/2 teaspoon salt, optional |
1/4 teaspoon celery seed |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon ground cloves |
Directions:
1. Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish.
2. Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender. Yield: 10 servings.
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