Use caution when working with beets as beet juice will stain almost anything.
Featured Pinch Tips Video
- 1 bunch
- red beets
- 3 Tbsp
- vinegar (i prefer apple cider flavored)
- 3 Tbsp
- granulated sugar (to taste)
- salt and pepper to taste
- 1 c
- sour cream (may use low fat, not fat free)
1Peel beets. Shred using the coarse side of a box grater, or the shredding disk of a food processor.
2Put beets in a sauce pan. Add water to just reach the top of the beets. Simmer until beets are tender and liquid is almost all gone (should take 20 - 25 minutes). Add salt, pepper, vinegar and sugar. Cook 2-3 minutes to dissolve sugar. Add sour cream. Allow mixture to warm-up, but do not boil as sour cream will break.
3Taste and adjust seasonings. May serve hot, at room temperature, or slightly chilled. Keeps for 2-3 days in the refrigerator