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Honeyed Beets
Serving Size : 7
Categories :
Appetizers
Side Dish - Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
5 medium fresh beets -- (about 1 1/4 pounds)*
1 medium onion -- chopped, (about 1/2 cup)
2 tablespoons margarine -- or butter
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 tablespoon parsley -- snipped

Prepare and cook beets using a steamer basket with 1/2 to 1 inch water
(water should not touch bottom of basket). Place medium whole beets in
basket. Cover tighlty and heat to boilint: reduce heat. Steam until
tender 45 - 50 minutes.
Add boiling water during steaming if necccesary.
Run cold water over beets; slip off skins and remove root ends. Cut into
shoestring pieces.

Cook and stir onion in margarine in 10-inch skillet over medium heat until
onion is tender, about 5 minutes. Stir in beets, honey, lemon juice, salt
and cinnamon. Heat , stirring occasionally, until beets are hot, about 5
minutes; sprinkle with parsley.

Description:
"A great colorful side dish or appetizer for
Rosh Hashana"
Copyright:
"Golden Press/ New York"
Yield:
"6 1/2 cups"
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Per Serving (excluding unknown items): 50 Calories; trace Fat (2.0%
calories from fat); 1g Protein; 12g
Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : 2 cans (16 ounces each) julienne beets, drained, can be
substituted for th 5 medium beets; stir in with the onion.

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