Sweet and Sour Beets

Sweet and Sour Beets below is a nice stand-in for traditional braised red cabbage. The flavors are similar, and beets may appeal to diners who won’t eat cabbage. Serve alongside Venison Sauerbraten and spaetzle for a complete German meal.

sweet_and_sour_beets_girlgamechef

Serves: 4

Time: 45 minutes

1 lb. fresh beets, peeled and julienned

4 oz. Honeycrisp or Granny Smith apple, peeled, cored and julienned

½ c. onion, small dice

1 Tbsp. bacon fat

3 Tbsp. apple cider vinegar, divided

1 Tbsp. plus 1½ tsp. granulated sugar, divided

1½ c. plus 2 Tbsp. water, divided

1½ tsp. flour

1 tsp. Kosher salt

Salt and pepper, to taste

In a medium saucepan over medium-low heat, cook onion in bacon fat until soft. Add beets, apple, 1 Tbsp. vinegar, 1 Tbsp. sugar and 2 Tbsp. water. Bring to a simmer, reduce heat, cover and cook, stirring occasionally, until beets are tender, about 30 minutes. In a small bowl, whisk together the flour, Kosher salt, and the remaining 1½ tsp. sugar, ½ c. water and 2 Tbsp. vinegar. Stir into the vegetables and cook until slightly thickened and glossy, about 3-4 minutes. Season with salt and pepper to taste.