Preparation
Begin by draining the beets, saving 1/4 cup of the juice. Slice whole beets into 1/4 inch pieces if necessary.
Melt butter in a saucepan over medium heat. Sauté onion and garlic until they’re translucent, about 3-4 minutes.
Mix in brown sugar, apple cider vinegar, salt, and pepper until the sugar dissolves.
Add the beets and reserved juice to the pan, simmering for 5 minutes to blend the flavors.
For a thicker sauce, mix cornstarch with water to form a slurry and stir into the beets, cooking until the desired consistency is reached.
After seasoning to taste, garnish with fresh parsley for a burst of color and freshness.
Variations & Tips:
Enhance the dish with a splash of cream or sour cream for added richness.
Substitute apple cider vinegar with red wine vinegar for a different tangy twist.
Sweeten further with raisins added to the beets.
Adjust the garlic to your taste, or use garlic powder for convenience.
For a lower sugar version, reduce or omit the brown sugar, balancing according to your preference.
EPIC BEEF NACHOS SUPREME
My husband took one bite and came running over to me asking for the recipe
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