You are here

Ivy League Beets

chef.tim.lee's picture
  Beets 1 Pound
  Cornstarch 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Strawberry jam 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pumpkin pie spice 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Ivy League Beets Recipe