Sweet and Sour Glazed Beets
These sweet and sour beets feature cooked and diced fresh beets coated in a tangy sauce made with vinegar and brown sugar.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water in a large saucepan for the beets.
-
Scrub beets, trim stems to one inch, and leave roots intact. Place unpeeled beets in the boiling water, reduce heat to low, cover, and simmer 20-25 minutes until tender.
-
Drain cooked beets and cool. Once cool enough, trim roots, peel, and dice the beets.
-
In a large skillet, heat oil over medium-low. Sauté onion until translucent and aromatic, then add garlic and cook for one minute, stirring.
-
Stir in flour and cook for two minutes, stirring constantly.
-
Add chicken broth to the roux and cook until thickened. Incorporate the diced beets, brown sugar, and vinegar. Bring to a boil, then reduce heat, cover, and simmer for ten minutes until glazed.