Tangy Beet-and-Chestnut Combo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 (10 1/2-ounce) cans low-salt chicken broth |
1/4 teaspoon salt |
4 cups chopped peeled beets |
1/4 cup balsamic vinegar |
2 tablespoons brown sugar |
1 cup cooked, shelled, and quartered chestnuts (about 1 pound in shells) |
Directions:
1. Bring chicken broth and salt to a boil in a large nonstick skillet; add beets, vinegar, and brown sugar, stirring well. Cover, reduce heat, and simmer 30 minutes. Uncover; cook 10 minutes or until beets are tender. Stir in chestnuts; cook until thoroughly heated.
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