Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.
German Beets
- Prep Time 5 min
- Total 60 min
- Servings 8
- Ingredients 7
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
Instructions
-
Step1Cut 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.
-
Step2Mix 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.
-
Step3Stir in beets; cook until hot.
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;Tips from the Betty Crocker Kitchens
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