Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Water; 2 tb Margarine; -=OR=-
1 tb Vinegar; 2 tb Butter
1 ts Salt; (OPTIONAL) 2 tb Honey;
5 md Beets (about 1/4 lb.)-=OR=- 1 tb Lemon juice;
2 cn (16-oz ea) shoestring beets; 1/2 ts Salt;
-- drained stirred in with 1/8 ts Ground cinnamon;
-- onions 1 tb Parsley; snipped
1 md Onion; chopped (about 1/2 C)

Heat water, vinegar and 1 teaspoon salt to boiling. Add beets. 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" skillet over medium
heat until onion is tender, about 5 minutes. Stir in beets, honey,
lemon juice, 1/2 ts salt and the cinnamon. Heat stirring
occasionally, until beets are hot, about 5 minutes. Sprinkle with
parsley. 7 servings (about 1/2 cup); 65 cal.

Source: Betty Crocker's New American Cooking by Whom

Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-25-95

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