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Beets with Beet Puree
From Lynne Wilson
Ingredients
6 - 8 beets (2- to 3-inch diameter), cooked, peeled, and sliced
3 Tbsp. beet cooking water
3 Tbsp. red wine vinegar
3 Tbsp. sugar
1 Tbsp. butter or margarine, softened
2 Tbsp. onion, minced
¼ tsp. salt
⅛ tsp. ground cloves