"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sweet and Sour Beets Recipe

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This recipe for Sweet and Sour Beets, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt Swidergal Family
Added: Monday, December 3, 2007


3 lbs medium sized beets
1 lb pearl onions
2 tbsp vegatable oil
2 tbsp butter
1/3 cup sherry wine vinger
1/4 cup sugar
1/2 cup apple cider
2 tbsp chopped fresh tarragon leaves
a few pinches of allspice
1 tsp black pepper
1 bay leaf

Cut stems and leaves off beets, rub with oil and roast at 350 for 45 minutes to 1 hour or until crisp tender. Cool, peel and then quarter. Set aside. Bring remaining ingredients except onions to a light boil in a saute pan over medium heat. Cook until pan is reduced by 1/3. When reduced add beets and onions and continue to cook until pan is essentially dry and vegatables are dry.




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