Friday, September 27, 2013

Beets and Apples

16 oz beets, sliced, w/liquid. (I just boil them for 30-40 minutes with a touch of vinegar to avoid browning. Can use canned, but yuck.)
2 teaspoons lemon juice
1/2 teaspoon salt
1 Tablespoon brown sugar
1 teaspoon cornstarch
1 tart green apple peeled and sliced

In large skillet over medium heat, combine 1/2 cup of beet liquid, lemon juice, salt, brown sugar and cornstarch, mix well, and cook, stirring, until thick and clear.  Stir in beets and apple, reduce to low and simmer 15 minutes.

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