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Pasta and Broccoli
Learn how to prepare pasta side dishes to complement virtually any type of main course.
Apricot-Glazed Beets
Yield: Makes 4 side-dish servings
Ingredients:
1
pound fresh beets
1
cup apricot nectar
1
tablespoon cornstarch
2
tablespoons cider vinegar or red wine vinegar
8
dried apricot halves, cut into strips
1/4
teaspoon salt
Additional apricot halves (optional)
Preparation:
1.
Cut tops off beets, leaving at least 1 inch of stems (do not trim root ends). Scrub beets under running water with soft vegetable brush, being careful not to break skins. Place beets in medium saucepan; cover with water. Bring to a boil over high heat; reduce heat. Cover and simmer about 20 minutes or until just barely firm when pierced with fork. Transfer to plate; cool. Rinse pan.
2.
Combine apricot nectar and cornstarch in same saucepan; stir in vinegar. Add apricot strips and salt. Cook over medium heat until mixture thickens.
3.
Cut roots and stems from beets on plate.* Peel, halve and cut beets into 1/4-inch-thick slices. Add beet slices to apricot mixture; toss gently to coat. Transfer to warm serving dish. Garnish with additional apricot halves, if desired. Serve immediately with apricot halves.
*Do not cut beets on cutting board; the juice will stain the board.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 232 mg |
| Protein | 2 g |
| Fiber | 4 g |
| Carbohydrate | 27 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 109 |
Dietary Exchange:
| Fruit | 1 |
| Vegetable | 2 |
This recipe appears in:
Vegetable Side Dish
