Easy Dutch Beet Recipe

My husband is not a beet lover, but he couldn’t resist this dish!

1 can (15 ounces) whole or sliced ​​beets

1 small onion, finely chopped

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

2 tablespoons unsalted butter

1 teaspoon cornstarch (optional for thickening)

Fresh chopped parsley (for garnish)

Directions:

Begin by draining the beets, reserving 1/4 cup of juice. If necessary, cut whole beets into 1/4-inch pieces.
Melt the butter in a saucepan over medium heat. Saute onion and garlic until translucent, about 3 to 4 minutes.Add brown sugar, apple cider vinegar, salt and pepper until sugar is dissolved.

Add the beets and reserved juice to the pan and simmer for 5 minutes to allow the flavors to blend.
For a thicker sauce, mix the cornstarch with water to form a paste, add the beets and cook until the desired consistency is reached.
After seasoning, decorate with fresh parsley to give it a touch of color and freshness.

Variations and tips:

Refine the dish with a dash of cream or sour cream for additional flavor.Replace the apple cider vinegar with red wine vinegar for a different flavorful kick.
Even sweeter by adding raisins to the beetroot.
Adjust the garlic to your taste or use garlic powder for convenience.
For a low-sugar version, reduce or omit the brown sugar, depending on your preference.