Sweet and Sour Glazed Beets

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/1/22
Sweet and Sour Beets on a plate
Diana Rattray
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
139 Calories
5g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 139
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 1mg 0%
Sodium 467mg 20%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 3g
Vitamin C 5mg 25%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 412mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The beet is one of those vegetables that people often overlook. Beets are rich in nutrients and antioxidant compounds, and there are many ways to enjoy them. If you aren't fond of red beets, try the milder golden beets. This recipe is an excellent way to enjoy them, and it works well with red, golden, or the two-tone striped Chioggia beets.

Ingredients

  • 1 pound beets (about 3 large beets)

  • 1 1/2 tablespoons olive oil

  • 1/2 medium red onion, chopped (about 1/2 to 3/4 cup)

  • 1 small clove garlic, finely minced

  • 1 tablespoon all-purpose flour

  • 1 cup chicken broth

  • 2 tablespoons brown sugar, packed

  • 1/3 cup apple cider vinegar

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Scrub the beets thoroughly. Remove part of the tops, leaving about an inch of stem. Leave the root intact. Wash the greens and reserve them for another use, if desired.

  2. Put the unpeeled beets in a large saucepan, cover with water, and bring to a boil. Reduce heat to low. Cover the pan and simmer until beets are tender—about 20 to 25 minutes.

  3. Drain the beets and let them stand until cooled. When they are cool enough to handle, trim the root ends, slip off the peels, and dice the beets.

  4. Heat the oil in a large skillet over medium-low heat. Add the onion and sauté until it is just translucent and aromatic.

  5. Add the garlic and cook, stirring, for 1 minute longer.

  6. Add the flour and stir to blend. Continue cooking for about 2 minutes, stirring constantly.

  7. Add the chicken broth to the roux and cook until thickened. Add the beets, brown sugar, and vinegar. Bring to a boil.

  8. Reduce heat to low; cover the pan and simmer for about 10 minutes, or until the beets are glazed.

 

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