2 pounds sliced beets (or 2 15 ounce cans sliced beets)
3 cups water
3 tablespoons lite margarine
2 teaspoon raspberry vinegar
1 finely grated zest of 1 orange
1 teaspoon caraway seeds
* salt, to taste
* freshly ground pepper, to taste
1 teaspoon fresh snipped chives (optional)
Trim beets. Rinse well and peel. Place beets in a medium sauce pan with boiling water. Reduce heat to medium and cook for 15 minutes, until tender. (Or, cook canned beets in liquid on medium heat until heated through, approximately 10 minutes). Drain beets.
Melt the margarine in a skillet over low heat. Add the beets; toss to coat. Sprinkle with vinegar, orange zest, caraway seeds, salt, and pepper. Cook, tossing gently, until the beets are heated through, 3 to 4 minutes. Transfer to a serving bowl. Garnish with chives, if desired.
No Nutritional Information Available
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