750 g medium beets 1 1/2 lb
15 ml butter 1 tbsp
15 ml brown sugar 1 tbsp
75 ml raspberry vinegar 1/3 cup
In a large saucepan; cover beets with water. Bring to boil over high heat. Reduce heat and simmer, covered, until tender, approximately 35 to 45 minutes. Drain and cool slightly. Slip skins off and cut into slices.
In the same saucepan; combine butter, sugar and vinegar. Stir until butter is melted. Add beets to sauce and simmer until heated through, about 5 minutes. Stir to coat beets with butter.
Serves 4