|Water||6 Cup (96 tbs)|
|Beets||1 1⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Snipped parsley||1 Tablespoon|
Heat water, vinegar and 1 teaspoon salt to boiling.
Cover and heat to boiling; reduce heat.
Simmer until tender, 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove root ends.
Cut beets into shoestring pieces.
Cook and stir onion in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in beets, honey, lemon juice, 1/2 teaspoon salt and the cinnamon.
Heat, stirring occasionally, until beets are hot, about 5 minutes.
Sprinkle with parsley.