Raspberry vinegar brings out the sweetness of fresh beets. This summery side dish goes wonderfully with barbecued or roasted meat.

Yield: Serves 8.



  • 3 lb beets, trimmed
  • 1/2 cup canned chicken broth
  • 1/4 cup raspberry or red wine vinegar
  • 1/4 cup fresh orange juice
  • 2 tbsp salted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp granulated sugar
  • 1 tsp grated orange peel
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper


  1. Place beets in a large saucepan; cover with salted water. Bring to a boil. Reduce heat and simmer until tender, about 40 - 45 minutes; drain. When cool enough to handle, peel beets and cut into wedges. There should be about 3 cups. Beets may be prepared and refrigerated for up to 24 hours.
  2. Combine broth, vinegar, orange juice, butter, lemon juice, sugar, orange peel, salt and pepper in a non-reactive saucepan. Bring to a boil; boil until mixture is thickened and reduced by half. Stir in beets; reduce heat and simmer, stirring occasionally, until beets are heated through and glazed.
Nutritional analysis per serving:

121 calories, 3.2 g fat, 3.3 g protein, 21.6 g carbohydrate, 5.4 g fibre, 347 mg sodium