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


Recipe Summary

25 mins


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

3/4 cup
130 calories; protein 2.8g; carbohydrates 16.5g; dietary fiber 4.5g; sugars 11.9g; fat 6.8g; saturated fat 2.2g; cholesterol 7.6mg; vitamin a iu 139.1IU; vitamin c 7mg; folate 155.8mcg; calcium 28mg; iron 1.3mg; magnesium 39.1mg; potassium 484.5mg; sodium 256.5mg; thiamin 0.1mg; added sugar 2g.

2 1/2 vegetable, 1 1/2 fat