Dutch Beets Recipe

Dutch Beets

Dutch Beets Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California.

Dutch Beets Recipe: How to Make It

This Dutch Beets Recipe came from my Grandma and makes for a sweet and tangy treat. I have tried other recipes, but none are as flavorful as hers.

Variations & Tips:

- For a richer experience, consider adding a splash of cream or dollop of sour cream to the beets as they simmer.

- Apple cider vinegar can be substituted with red wine vinegar for a deeper tangy flavor.

- To intensify the sweetness, a handful of raisins can be added along with the beets.

- For a more robust garlic flavor, feel free to increase the amount of garlic, or for convenience, use 1/2 teaspoon of garlic powder in its place.

- Those interested in a low-sugar option can reduce or omit the brown sugar, though this will shift the classic balance of sweetness and tanginess.

- Refrigerate any leftovers, as they only improve in flavor after a day, and can easily be warmed up for a quick side the following evening.

Servings: 4

Ingredients:

1 (15-ounce) can of whole or sliced beets

1 small onion, finely chopped

2 tablespoons of apple cider vinegar

1 tablespoon of brown sugar

1/2 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

2 cloves of garlic, minced

2 tablespoons of unsalted butter

1 teaspoon of cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Directions:

Drain the beets, reserving 1/4 cup of the beet juice for later use. If your canned beets are whole, slice them into 1/4-inch pieces for a uniform look and quicker heat-through.

In a saucepan over medium heat, melt the butter and sauté the chopped onion and minced garlic until translucent and fragrant, about 3 to 4 minutes.

Stir in the brown sugar, apple cider vinegar, salt, and pepper, mixing until the sugar has dissolved.

Add the sliced beets to the saucepan and pour in the reserved beet juice. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavours to meld.

If a thicker sauce is desired, create a slurry by mixing the cornstarch with 1 tablespoon of water, and stirring it into the pan. Cook for an additional 1 to 2 minutes until the sauce reaches your preferred consistency.

Remove from heat, taste for seasoning adjustments, and give it a final stir.

Garnish with fresh parsley before serving, adding a pop of color and a hint of freshness.