Ingredients
2tbspcanola oil
½cupred onion,finely chopped
2medium beets
2tbspred wine vinegar
1tbsphoney
1¼cupssour cream
salt and freshly ground pepper,to taste
Preparation
In a large skillet, heat the oil. Add the onion and cook over moderate heat for about 2 minutes until just softened. Add the beets and cook, stirring, for 2 minutes.
Add ¾ cup of water and bring to a boil. Cover and cook, stirring occasionally, for about 5 minutes until the beets are just tender.
Add the vinegar and honey and cook uncovered over high heat, stirring frequently, for about 6 minutes longer until the liquid has evaporated completely and the beets are very tender and dry.
Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.
Serve and enjoy.
