My hubby is not a beet lover, but he couldn’t resist this dish!


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

1 small onion, finely chopped

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves of garlic, minced

2 tablespoons unsalted butter

1 teaspoon cornstarch (optional for thickening)

Fresh parsley, chopped (for garnish)


Begin by draining the beets, saving 1/4 cup of the juice. Slice whole beets into 1/4 inch pieces if necessary.

Melt butter in a saucepan over medium heat. Sauté onion and garlic until they’re translucent, about 3-4 minutes.

Mix in brown sugar, apple cider vinegar, salt, and pepper until the sugar dissolves.

Add the beets and reserved juice to the pan, simmering for 5 minutes to blend the flavors.

For a thicker sauce, mix cornstarch with water to form a slurry and stir into the beets, cooking until the desired consistency is reached.

After seasoning to taste, garnish with fresh parsley for a burst of color and freshness.

Variations & Tips:

Enhance the dish with a splash of cream or sour cream for added richness.

Substitute apple cider vinegar with red wine vinegar for a different tangy twist.

Sweeten further with raisins added to the beets.

Adjust the garlic to your taste, or use garlic powder for convenience.

For a lower sugar version, reduce or omit the brown sugar, balancing according to your preference.

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