Makes 4 side-dish servings
|1||pound fresh beets|
|1||cup apricot nectar|
|2||tablespoons cider vinegar or red wine vinegar|
|8||dried apricot halves, cut into strips|
|Additional apricot halves (optional)|
- 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.
- Combine apricot nectar and cornstarch in same saucepan; stir in vinegar. Add apricot strips and salt. Cook over medium heat until mixture thickens.
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||2 %|
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