For a tasty side dish of glazed beets that can be eaten right away or frozen and used later, try this beet recipe.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 pounds beets, peeled and sliced
- ¼ cup water
- 3 tablespoons brown sugar
- 3 tablespoons vinegar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons butter
Instructions
- Place beets into a large saucepan and pour in enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until beets are easily pierced with a fork, about 10 minutes. Drain.
- Whisk 1/4 cup water, brown sugar, vinegar, cornstarch, cinnamon, nutmeg, and cloves together in a saucepan over medium heat. Add beets and butter and cook, stirring constantly, until mixture comes to a boil. Cook until sauce thickens slightly, 1 to 2 minutes. Serve hot or cold.
- You can use canned beets instead of fresh. If you do, use the beet juice in the can as some of the liquid in Step 1.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 222 mg |
| Sugars | 25 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Good no changes
On the plus side, the beets had a nice flavor. The nutmeg, cinnamon and cloves compliment beets really well. This dish really needed some salt though. I ended up adding about 1/2 tsp – 3/4 tsp. This really made the flavors pop! Depending on how thick you slice your beets (mine were about 1/4″ thick), you might need to go longer than 10 minutes. Mine took about 12-13 for firm doneness. The negative: while the sauce is good, the texture is really off-putting. There is too much cornstarch, which causes the sauce to be slimy and gluey. I would recommend only using about 1 teaspoon of cornstarch max.
This was a wonderfully easy recipe that has many uses. Love that it can be made ahead of time and served hot or cold or room temperature. Would be great at Thanksgiving especially with a tossed salad on the side. Thanks for sharing this recipe.
Made it as stated in the recipe. It was so good. Every time I take a bite, I think of my mother. How she used to get me to eat these as a kid, and I never would. Now I can’t get enough of these. Delicious!! I did use 1 1/2 Tbsp of Splenda Brown Sugar instead of the regular brown sugar.
I needed another option for beets besides pickled. This does the trick!
I tinker with recipes. Omitted the cloves, added poached apple chunks and used cider vinegar. Kids loved them, I found them a bit too sweet.
The spices combination works well to give the sauce a tasty holiday flavor that will blend in with other offerings. I do like the addition of that amount of butter to give the sauce that creamy mouth feel. I will make this again, but now for others to enjoy.
Slightly tangy and sweet, but the beet flavor comes through.
This is a yummy recipe and my kids loved it too. Perfect balance of spices and sweetness
These were wonderful. The only changes I made were to use lemon juice instead of vinegar. I also used the cooking water for the water in the recipe. I’ll be making these again.
It turned out great! Simple recipe – makes a great side dish.
I used balsamic vinegar instead and omitted cornstarch. Was delicious!
Great Easy recipe. Tastes great! Used fresh beets!
We made this for Chrismas dinner, and will definitly be making it again. we added 2 cut up apples in at the last stage and cooked until tender, served hot. even the beet haters in the family liked it. The recipe is great as it is, but I do like the added apple.
Well, I like beets. I like these beets as well. I had no sliced beets because, go figure, just before Thanksgiving all sliced canned beets are out of stock. The small town I live in has no “fresh” beets either. So small canned beets it was. The recipe is super easy. Follow the instructions and you are golden. The flavor is good, not overpowering. I would certainly make these again. I don’t know how well the small round beets will freeze, but we will see.
This recipe is very different from ways I usually fix beets. It was a hit with my husband and grandson who usually don’t care much for beets.
I made these exactly as described and they were delicious hot off the stove. I served the cold leftovers with lunch the next day and they were even better!
I bought beets @ Farmer’s Mkt today…brought em’ home…cooked em’ up…wanted something diff. besides butter, salt, & pepper…..found this recipe…it definitely is a “keeper”. Special was the fact I can freeze em’ in small batches for later.
No changes made. I will make it again.
Great recipe! The spices are not too strong, just perfect balance. I used 3 T butter. I didn’t use the corn starch or the water and the sauce was plenty thick. There was plenty too, just enough to coat the beets. Thank You!
Fantastic. Made without the (thanksgiving) spices and still came great!!