Ingredients
| 4 cups | shredded peeled raw beets (4 to 5 medium) | | 1 | onion, medium, shredded | | 1 | potato, medium, peeled and shredded | | 3 tbsp. | brown sugar | | 3 tbsp. | vegetable oil | | 2 tbsp. | water | | 1 tbsp. | vinegar | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | celery seed | | 1/8 tsp. | ground cloves |
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Instructions
In a large bowl, combine beets, onion and potato; set aside. In a small bowl, combine brown sugar, oil, water, vinegar and seasonings. Pour over vegetables; toss to coat. Pour into a greases 1 1/2 qt. baking dish. Cover and bake at 350 F for 45 minutes, stirring occasionally. Uncover and bake 15 to 25 minutes longer or until vegetables are tender. Yield: 8 to 10 servings.
Country Cooking
Author's Comments
When your garden is overflowing with beets, prepare this hearty dish loaded with root vegetables. It makes a delicious use of your abundant harvest. Even if you don’t like beets you will like this recipe.
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