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Diced Beets in Light Vinegar Sauce
From Lynne Wilson
Ingredients
6 golden beets (2- to 2 ½-inch diameter)
2 Tbsp. butter or margarine
3 Tbsp. red wine vinegar
1 tsp. sugar
1 Tbsp. onion, minced
1 tsp. Worcestershire sauce
¼ tsp. salt
Method
Cook, peel, and dice the beets. Set aside.
Add the remaining ingredients to a small saucepan. Bring to a simmer over low heat for 3 to 4 minutes. Add the diced beets and stir to coat with the sauce. Heat gently before serving.