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German Beets

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German Beets
  • Prep 5 min
  • Total 60 min
  • Servings 8
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Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.
Updated May 6, 2005

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.

Nutrition

60 Calories, 0g Total Fat, 2 g Protein, 15 g Total Carbohydrate

Nutrition Facts

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