Preparation
Begin by draining the beets, saving 1/4 cup of the juice. Slice whole beets into 1/4 inch pieces if necessary.
Melt butter in a saucepan over medium heat. Sauté onion and garlic until they’re translucent, about 3-4 minutes.
Mix in brown sugar, apple cider vinegar, salt, and pepper until the sugar dissolves.
Add the beets and reserved juice to the pan, simmering for 5 minutes to blend the flavors.
For a thicker sauce, mix cornstarch with water to form a slurry and stir into the beets, cooking until the desired consistency is reached.
After seasoning to taste, garnish with fresh parsley for a burst of color and freshness.
Variations & Tips:
Enhance the dish with a splash of cream or sour cream for added richness.
Substitute apple cider vinegar with red wine vinegar for a different tangy twist.
Sweeten further with raisins added to the beets.
Adjust the garlic to your taste, or use garlic powder for convenience.
For a lower sugar version, reduce or omit the brown sugar, balancing according to your preference.
I brought these to the party, and they were gone before I could grab one myself
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