Ingredients
4 pounds whole fresh beets (about 12 medium), trimmed and cleaned6 medium onions, sliced3 tablespoons butter1/4 cup sugar1/4 cup red wine or cider vinegar1 teaspoon salt1/2 teaspoon pepper
Preparation
Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.
