German Beets

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

  • Prep Time 5 min
  • Total Time 60 min
  • Servings 8

Ingredients

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.

Expert Tips

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.

Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
370 mg
370 %;
Total Carbohydrate
15 g
15 %
(Dietary Fiber
2 g
2 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.