Prep time: 10 minutes Cook time: 5 minutes Serves: 8
Bill Elliott of Chico loves beets and was hoping for some recipes. We received a wide variety of great-sounding recipes for Elliott. We will be featuring them in the next few Mailbox columns.
This recipe comes from Jeanne Kammerer of Fair Oaks. She and her family are not particularly fond of beets, but they all love this dish.
3 16-ounce cans beets, sliced or diced, drain; save juice
1 cup sugar
2 tablespoons plus ½ teaspoon cornstarch
1 cup vinegar
24 whole cloves
3 tablespoons ketchup
3 tablespoons vegetable oil
Dash of salt
1 teaspoon vanilla
1½ cups beet juice (reserved from canned beets)
Drain beets, keeping 1½ cups to be used later in recipe. Mix sugar and cornstarch well in large pan. Add vinegar, cloves, ketchup, oil, salt and vanilla. Stir again well. Add the 1½ cups of beet juice to the mixture in the pan.
Cut the beets into bite-size pieces, if not already diced, and add to the pan. Cook over high, then medium heat for a few minutes, stirring constantly, until the sauce thickens.
Serve hot alone or over hot rice, or slightly warm over lettuce salad, or serve cold.
Per serving, based on 8 servings: 233 calories; 2 grams protein; 47 grams carbohydrates; 5 grams fat (1 saturated, 1 monounsaturated, 3 polyunsaturated); 0 cholesterol; 526 milligrams sodium; 3 grams fiber; 35 grams sugar; 20 percent calories from fat.