- HEAT a medium pot over medium. Add oil, then onion. Cook, stirring often, until onion browns, 8 to 10 min. Stir in beets, then water. Continue cooking, stirring occasionally, until beets are soft and no liquid remains, about 15 min. Stir in vinegar, sugar, Worcestershire and salt until combined. Season with fresh pepper. Transfer to a blender and whirl until smooth. Let cool completely. Keeps well, refrigerated, for up to 2 weeks.
Carbohydrates 2 g
Sodium 18 mg
Chatelaine Quickies: Chocolate Ice Cream