- 1/2 pound beets
- 3 tablespoons vegetable oil
- 1 onion, diced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 6 tablespoons malt vinegar
- salt and pepper to taste
- Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
- Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
05/18/2018
recipepes.com
Sweet and Sour Beetroot, recipe
PT15M
PT1H
5
455 calories
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