Ivy League Beets
|Water||1⁄3 Cup (5.33 tbs)|
|Strawberry jam||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Pumpkin pie spice||1⁄4 Teaspoon|
Leave root and 1 inch of stem on beets; scrub with a vegetable brush.
Place beets in a saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender.
Drain; rinse beets with cold water, and drain again.
Trim off beet roots and stems, and rub off skins; cut beets into 1/4-inch slices.
Combine next 6 ingredients in a medium saucepan; cook, stirring constantly, until thickened and bubbly.
Stir in beets and butter; cook until beets are glazed and thoroughly heated.
Calories 155 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 211 mg8.8%
Total Carbohydrates 24 g8%
Dietary Fiber 3.3 g13.1%
Sugars 16.9 g
Protein 2 g3.9%
Vitamin A 4.5% Vitamin C 19.1%
Calcium 2.3% Iron 5.5%
*Based on a 2000 Calorie diet