CONNECT facebook twitter pintrest instagram e-newsletter

Diced Beets in Light Vinegar Sauce

From Lynne Wilson


6 golden beets (2- to 2 ½-inch diameter)
2 Tbsp. butter or margarine
3 Tbsp. red wine vinegar
1 tsp. sugar
1 Tbsp. onion, minced
1 tsp. Worcestershire sauce
¼ tsp. salt


Cook, peel, and dice the beets. Set aside.

Add the remaining ingredients to a small saucepan. Bring to a simmer over low heat for 3 to 4 minutes. Add the diced beets and stir to coat with the sauce. Heat gently before serving.