Beet-chup

Prep 10 min
Total 35 min
Makes 1 1/2 cups

13

Ingredients

1 tsp
1
onion, thinly sliced
1 1/2 cups
grated beets, about 1 large beet
1 cup
2 tbsp
white vinegar
1 tbsp
brown sugar
1/8 tsp

Instructions

  • 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.

Nutrition

Calories 8, Carbohydrates 2 g, Sodium 18 mg.

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