German Beets

German Beets

Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.

Prep Time

05

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

10
medium beets (2 1/2 pounds)
2
tablespoons cornstarch
2
tablespoons sugar
1
teaspoon salt
1/8
teaspoon pepper
1 1/3
cups water
1/2
cup white vinegar
  1. Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
  2. Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  3. Stir in beets; cook until hot.
Makes 8 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Can’t find fresh? Omit step 1, and use two 15-ounce cans of sliced beets, drained and liquid reserved, instead of the cooked fresh beets. Add enough water to reserved liquid to measure 1 1/3 cups, and use beet liquid for the water.
Variation
Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 370 mg;
  • Total Carbohydrate 15 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Fruit;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.