Just when you thought you didn’t like beets…


I used to hate beets.

I didn’t understand how anyone could eat those slimy, weird things, they were NOT good.

And then, as a young bride, my mother-in-law fed them to me.

You have to make a good impression on your mother-in-law, especially at first, right? You have to eat what she serves when you are over for dinner, and be grateful for it? At least I thought so then, so I dutifully took my first bite of beets, expecting the worst.

And guess what? They were delicious!

I had no idea beets so be so good! She had doubled the recipe, but every single bite was gone by the end of the meal, and I was still wishing for a few more. She gave me her recipe and we have made it several times since.

Since cleaning up our diets I have also cleaned up this recipe a bit. It’s really quite fast as easy, especially if you are using canned beets or if you have roasted the beets previously.

Give it a try and tell me, are you now a beet fan?

Best Ever Beets
  • 1 tablespoon butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon raw honey
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground cloves
  • 1 can diced or sliced beets, or 3-4 raw beets that you have roasted in the oven
  1. Pour liquid from can into a saucepan.
  2. Add all ingredients except beets and cook on medium heat until everything is dissolved.
  3. Add the beets and cook 5-10 minutes, long enough for the flavor to be incorporated into the beets.
You can also use raw beets for this recipe. Cut off the greens and roast the beets in a 425-degree oven until they are soft when you poke with a fork, about 30-50 minutes depending on their size. Let cool, then peel and dice them. Add 1 cup water to the pan instead of the juice from the can, then follow the rest of the instructions as outlined.

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