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Honeyed Beets




Source of Recipe


Terri B.


List of Ingredients




5 fresh medium beets (about 1¼ pounds)*
1 medium onion chopped
2 tablespoons butter or margarine
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon snipped parsley


Recipe



Cut off all but 2" of beet top. Wash and leave whole wiht roots attached.

Heat 6 cups of water, 1 tablespoon of vinegar (to preserve color) and 1 teaspoon of salt to boiling. Add beets. Cover and heat to boiling; reduce heat. Boil until tender, 40-50 minutes; drain. Run cold water over beets; slip off skins and remove root ends. Cut into shoestring pieces.

Cook and stir onion in butter in 10-inch skillet until onion is tender, about 5 minutes. Stir in remaining ingredients except parsley. Heat, stirring occasionally, until beets are hot, about minutes. Sprinkle with parsley

*2 16-oz. cans of julienned beets, drained, can be substituted for fresh beets; stir in with onion