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Hot Spicy Shredded Beets Recipe

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From The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday), About.com Guest

The beets are not spicy to the tongue, but they are served hot (or very warm) from the stove and simmered in cinnamon, nutmeg, and wine. This recipe calls for the beets to be coarsely grated, but I prefer them sliced. The choice is yours.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

  • 2 pounds beets, trimmed, peeled, and coarsely grated
  • 1/2 cup coarsely grated onion
  • 3 Tablespoons butter or margarine
  • 1/2 cup water
  • 1/4 cup dry red wine
  • Juice of 1/2 lemon
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Preparation:

Simmer beets, onion, butter or margarine, water, wine, lemon juice, cinnamon, nutmeg, salt, and pepper, covered, 25 to 30 minutes until beets are tender and flavors well blended. Stir once or twice during cooking.

Yield: 4 servings

Per serving: 155 calories, 25 mg cholesterol, 475 mg sodium

Recipe Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.

3 out of 5 3 out of 5
Tastes a lot like pickled beetsJuly 28, 2008By Faithson
"Was surprised that it had so much liquid in it, had to lift the beets out with a slotted spoon. It was quite nice, tasted like pickled beets. But hubby said he likes beets plain. I thought it was nice for a change."

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