Diced Beets in Light Vinegar Sauce
Ingredients
- 6 beets (2- to 2 1/2-inch diameter)
- 2 Tbsp. butter or margarine
- 3 Tbsp. red wine vinegar
- 1 tsp. sugar
- 1 Tbsp. onion, minced
- 1 tsp. Worcestershire sauce
- 1/4 tsp. salt
Cook, peel, and dice the beets. Set aside and make the sauce.
Put the remaining ingredients in a small saucepan. Bring to a simmer over low heat. Simmer for 3 to 4 minutes. Add the diced beets and stir to coat with the sauce. Heat gently before serving.