German Beets

Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.


8 servings


10 medium beets (2 1/2 pounds)
2 tablespoons cornstarch
2 tablespoons granulated (white) sugar
1 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups water
1/2 cup white vinegar


Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.

Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Stir in beets; cook until hot.

Estimated Time

Preparation Time: 5 minutes
Cook Time: 55 minutes

Additional Information

Can't find fresh? Omit step 1, and use two 15-ounce cans of sliced beets, drained and liquid reserved, instead of the cooked fresh beets. Add enough water to reserved liquid to measure 1 1/3 cups, and use beet liquid for the water.

Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.

Nutritional Information

1 Serving (1 Serving): Calories 60 (Calories from Fat 0), Total Fat 0 g (Saturated Fat 0 g); Cholesterol 0 mg; Sodium 370 mg; Total Carbohydrate 15 g (Dietary Fiber 2 g); Protein 2 g

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