Sweet and tart, the sauce can also be served over cooked carrots or pearl onions. Vary the amount of vinegar for the right amount of tartness.
4 servings
3 tablespoons sugar
1½ tablespoons cornstarch
¾ cup water
3–4 tablespoons cider vinegar
2 teaspoons margarine or butter
Salt and white pepper, to taste
1 pound medium beets, cooked, sliced, warm
1. Mix sugar and cornstarch in small saucepan; whisk in water and vinegar. Heat to boiling, whisking until thickened, about 1 minute. Whisk in margarine; season to taste with salt and pepper. Pour sauce over beets and toss.
Per Serving:
Calories: 94
% of calories from fat: 18
Fat (gm): 1.9
Saturated fat (gm): 0.4
Cholesterol (mg): 0
Sodium (mg): 70
Protein (gm): 1.1
Carbohydrate (gm): 19.3
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 0.5
Meat: 0.0
Fat: 0.0