The gorgeous colors of yellow and Chioggia beets shine in this recipe thanks to a white vinegar in the glaze. If you're using red beets, regular balsamic vinegar is also a good option. Serve with grilled steak or roasted salmon fillets. Source: EatingWell Magazine, September/October 2015

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Ingredient Checklist


Instructions Checklist
  • Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 15 to 20 minutes.

  • Combine vinegar, water, butter, sugar, salt and pepper in a large skillet. Cook over medium heat until the butter is melted and the mixture starts to bubble. Add the beets and cook, stirring often, until most of the liquid has evaporated and the beets are glazed, 2 to 5 minutes. Top with pecans.

Nutrition Facts

130 calories; 6.8 g total fat; 2.2 g saturated fat; 8 mg cholesterol; 256 mg sodium. 485 mg potassium; 16.5 g carbohydrates; 4.5 g fiber; 12 g sugar; 2.8 g protein; 139 IU vitamin a iu; 7 mg vitamin c; 156 mcg folate; 28 mg calcium; 1 mg iron; 39 mg magnesium; 2 g added sugar;