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Sweet and Sour Beetroot

SUBMITTED BY: FASTWELLIES

"A delicious way of serving beetroot, that can be eaten hot or cold. You may need to adjust the sugar and vinegar to taste. This is better left for the next day, and reheated."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 pound beets
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 2 tablespoons brown sugar
  • 6 tablespoons malt vinegar
  • salt and pepper to taste

DIRECTIONS

  1. Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
  2. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2006 by emmeljo
We loved this! I cut down a little on the oil, only used enough to saute the onions, and I added a clove of chopped garlic with the onions. Apart from that, followed the recipe exactly. Thank you - will definately make this again!

7 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by MATTSBELLY
These were pretty good. A little too sweet. Also I added a clove of garlic after reading the other review. Next time I'll leave that out. I didn't really think it belonged there and I love garlic. Next time i will hold back on a little of the brown sugar and not add any garlic. Also, I used cider vinegar and it worked just fine. Thanks for the recipe.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2007 by KUCHENCHEFINCANADA
I needed a way to use up some leftover beets and these were delicious!! The only problem I had was that I used half white vinegar and half red wine vinegar and they were a little more sour than sweet! I will definatley make them again with malt vinegar.

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 173

  • Total Fat: 10.9g
  • Cholesterol: 0mg
  • Sodium: 595mg
  • Total Carbs: 18.3g
  •     Dietary Fiber: 2.1g
  • Protein: 1.9g

VIEW DETAILED NUTRITION

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