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Honeyed Beets from the Betty Crocker’s Cookbook

  • Cook Time: 60
  • Total Time: 1 hour


  • 5 Medium beets (about 1 1/4 pounds) or 2 16 oz cans julienne beets, drained
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 tablespoons margarine
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon snipped parsley


To prepare the beets

  1. Cut off all but 2 inches of beet tops.
  2. Wash beets and leave whole with root ends attached.
  3. Heat 6 cups of water, 1 tablespoon vinegar (to preserve color) and 1 teaspoon salt to boiling.
  4. Add beets.
  5. Cover and heat to boiling; reduce heat.
  6. Boil until tender, 40 to 50 minutes; drain.
  7. Run cold water over beets; slip off skins and remove root ends.
  8. Cut into shoestring pieces.

For the recipe

  1. Prepare and cook beets as directed above; Cook and stir onion in margarine in 10-inch skillet (I used a large pot) over medium heat until onion is tender, about 5 minutes.
  2. Stir in beets, honey, lemon juice, salt and cinnamon.
  3. Heat, stirring occasionally, until beets are hot, about 5 minutes; sprinkle with parsley.

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