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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With a flavor similar to that of pickled beets, this dish goes well with pork or chicken. Ingredients:
2 large beets (about 1 1/2 pounds) |
1 tablespoon butter |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Leave root and 1 inch stem on beets; scrub with a brush. Place beets in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick strips.
2. Melt butter in a large nonstick skillet over medium heat. Add beets, vinegar, sugar, salt, and pepper; cook 2 minutes or until most of the liquid evaporates. Sprinkle with parsley.
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