Apricot-Glazed Beets Recipe: A Sweet & Tangy Side Dish

Apricot-Glazed Beets

YIELD Makes 4 side-dish servings

INGREDIENTS

1 pound fresh beets 1 cup apricot nectar 1 tablespoon cornstarch 2 tablespoons cider vinegar or red wine vinegar 8 dried apricot halves, cut into strips 1/4 teaspoon salt Additional apricot halves (optional)

PREPARATION:

1. Cut tops off beets, leaving at least 1 inch of stems (do not trim root ends). Scrub beets under running water with soft vegetable brush, being careful not to break skins. Place beets in medium saucepan; cover with water. Bring to a boil over high heat; reduce heat. Cover and simmer about 20 minutes or until just barely firm when pierced with fork. Transfer to plate; cool. Rinse pan.
2. Combine apricot nectar and cornstarch in same saucepan; stir in vinegar. Add apricot strips and salt. Cook over medium heat until mixture thickens.
3. Cut roots and stems from beets on plate.* Peel, halve and cut beets into 1/4-inch-thick slices. Add beet slices to apricot mixture; toss gently to coat. Transfer to warm serving dish. Garnish with additional apricot halves, if desired. Serve immediately with apricot halves.

   *Do not cut beets on cutting board; the juice will stain the board.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Sodium 232 mg Protein 2 g Fiber 4 g Carbohydrate 27 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 2 % Calories 109 DIETARY EXCHANGE: Fruit 1 Vegetable 2