Yield: 4 servings
1 pound medium beets, trimmed of ends
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or until tender. Drain, reserving 4 tablespoons liquid. Remove beets and cool 10 minutes. Once cool, peel and cut into matchsticks; set aside.
Add butter to a large skillet over medium heat. When melted, add onions and sauté until tender. Add sugar and vinegar to the skillet and stir to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until onions are golden brown.
Remove lid, add beets and stir. Sprinkle salt and pepper on mixture and stir in reserved cooking liquid. Cover and cook for 5 minutes or until heated through. Serve immediately.
––Recipe adapted from Taste of Home