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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 47.8
  • Total Fat: 1.2 g
  • Cholesterol: 3.1 mg
  • Sodium: 149.3 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.4 g

View full nutritional breakdown of Sweet Beets calories by ingredient
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Sweet Beets

Submitted by: GLOBALJUJU

Introduction

Freshly boiled beets with a sweet and tangy sauce Freshly boiled beets with a sweet and tangy sauce
Number of Servings: 10

Ingredients

    1 bunch beets (I use 5 smallish ones)
    1/3 cup sugar
    1/4 tsp salt
    1 tsp corn starch
    1/4 cup white or cider vinegar
    1 TBS butter (1 TBS oil can be substituted here).

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Directions

Boil beets until tender. Let cool, peel and slice into rounds or cut into cubes.

Mix the sugar, salt, vinegar, and corn starch in a small frying pan. Bring to a boil. Reduce heat and mix in the butter.

Pour over the beets. Serve immediately or put in the fridge for later.

I tried using light olive oil when I was out of butter, and it was almost as good (still very tasty)!

If you've never cared for beets, this recipe will change your mind! It's addicting!

Makes 10 1/2-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GLOBALJUJU.






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Member Ratings For This Recipe

  • Delicious! My 13 year old daughter and I ate them all. Thanks! - 8/9/11

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  • Tried this recipe because my family loves beets. Everyone liked it. Will use this recipe again and again. - 7/9/11

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  • Great recipe! A keeper. - 2/18/11

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  • I just made these for Thanksgiving and they were delicious. What we didn't eat with dinner we saved for a salad with other leftovers. So easy to make! - 12/1/09

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  • I'm a beet lover and enjoyed making beets "from scratch" for the very first time. Very easy to make and a tasty compliment to any main dish, especially on a hot summer day! - 8/16/09

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  • I have never been a beet lover but reading these reviews makes me want to try this recipe - 7/7/09

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  • Could you substitute Splenda for the sugar? - 11/17/08

    Reply from GLOBALJUJU (5/10/09)
    Yes! You can substitute Splenda, and I do. You won't get as much sauce, though. You get so many servings out of this that it doesn't make much of a calorie difference, but if you can't have sugar, perhaps you could add a little extra water.


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  • Sounds like the Harvard Beets my dad used to make. - 11/16/08

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  • Very Good!!! - 7/3/08

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  • Very Yummy. I made them for dinner and then with the leftovers in the morning I ate them cold with some cottage cheese. - 6/13/08

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  • FABULOUS! I made this but sliced a small Vidalia onion into the bowl right before I added the hot dressing. - 6/7/08

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  • I made this for Thanksgiving 2007 and it has been a favorite ever since. I never cared for beets, but this recipe is great and I love it with bulgar dressing. - 3/4/08

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