Apricot-Glazed Beets

Apricot-Glazed Beets

Apricot-Glazed Beets


Makes 4 side-dish servings


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)


  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.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 109
Calories from Fat 2 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 27 g
Fiber 4 g
Protein 2 g
Sodium 232 mg

Dietary Exchange

Fruit 1
Vegetable 2

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