I have been dying to try making beets but was always intimidated for some reason. Turns out my hesitation was pointless. This was so easy and they turned out great! Beets are low in fat and is full of potassium, fiber, iron and vitamins A and C, just to name a few great health benefits. I adapted this recipe from the lovely Christina over at Hungry Meets Healthy.
Makes 10 servings.
- 2 bunches of red or golden beets, tops trimmed, skin on
- 1/3 cup of Truvia (or sugar)
- 1 tablespoon red or white wine vinegar
- 3 tbsp Cherry juice (or orange juice)
- 1 cup low sodium chicken stock (or veggie stock)
- 3 tablespoons of butter
- salt, as needed
- ground black pepper, as needed
1. Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cook the beets until they are soft when pierced with a fork, about 40 minutes.
2. Drain and cool slightly. Slice the beets into 1/4-in thick rounds, or in wedges.
3. In a sauté pan, combine sugar, vinegar, juice, broth, and butter and bring to a simmer. Cook gently until the glaze has the consistency of a light syrup, about 15 minutes.
4. When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately.
Fellow Foodie Bloggers: Be sure to enter the WIW on Peas and Crayons
Kimmie over at Yoga, Life and Love is having a fab giveaway called “my favorite goodies”. Head over there to give her some love and enter to win cool stuff!! http://bit.ly/h9bYYc