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6 medium beets (about 1 ½ lb/750g.)
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3 tbsp/45 ml granulated sugar
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3 onions, thickly sliced
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1/3 cup/80 ml apple juice
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2 tbsp/30 ml Red wine vinegar
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1/4 tsp/1.2 ml pepper
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Salt to taste
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2 tbsp/30 ml Water
Cut greens from beets, leaving about 1 inch/2.5 cm of stem. Wash beets but do
not peel or cut up. Place in saucepan, cover with water and cook until tender, about 45 minutes. They can also be
roasted in a preheated 400F/200C oven for 1 hour to 1-1.2 hours or they can be cooked in a microwave. (pierce them in
several places and place them in a bowl with 1/4 cup/60 l water. Cook on high for 10-14 minutes or until tender)
Meanwhile, sprinkle sugar over bottom of large, deep skillet. Brown over
medium heat. Stir in onions and cook over low heat for about 10 minutes, until onions brown.
Add apple juice and vinegar and cook gently until onions are very tender.
Reserve in skillet until beets are cooked.
Cool beets slightly under cold water and peel. Cut into thick French-fry
shapes. Stir into onions. Add pepper, salt and water and reheat until any liquid has evaporated. Taste and adjust
seasonings if necessary.
Makes 4 to 6 servings
