By katie in the UP on May 09, 2005
Photo by PaulaG
Photo by PaulaG
"We love beets...DH doesn't really care for sweet vegies..but I love them!! This is one I throw together..I save 1/2 lb plain for DH...and this is what I do to mine"
Serving Size: 1 (259 g)
Servings Per Recipe: 2
"OH MY GOSH IS THIS GOOD! I made it for Thanksgiving and my family (15 people) devoured it. Even the non-beet eaters. My mom didn't care for the sauce, but she's the only one out of 16, so I'm going to consider this a huge success."
"I couldn't believe how good this was. The combination of these flavors is excellent. Thanks"
"A delicious treat! I ended up using apricot pineapple preserves. Yum! Thanks! I made this for the German Preserve Challenge for the World Tour!"
"Definately a delicious way to serve fresh beets. When cooking fresh beets, I cut the tops off leaving 1 1/2 to 2 inches and leave the root intact. Scrub the beets well and boil for 15 to 20 minutes or until fork tender. I allowed the beets to cool sllightly and then under running water slipped the skins. I used a touch of orange juice instead of the Grand Marnier and an apricot spread for the preserves. I had a sampling while warm and plan to have these as a cold side with lunch today. "
"At Elmotoo's suggestion, I made these for lunch today. She was right, they are delicious. My only change was to put a scant -- and I mean scant -- bit of dried ginger to cut the sweetness just a wee bit. I love beets and this will be part of the permanent rotation. Thanks Katie."
"Ooh, I'm 1st!! Katie, these are soooo fantabulous!! My 6yo dd & dad were fighting over them - I must double the recipe next time! I roasted my beets. Next time I will use sugar free preserves because I thought it was a bit sweet. Thanks!!!"