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
Total Time: 35 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.
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.
