In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding. In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme. Yield: 8 serving Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8767 From: "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1625g)|
|Recipe Makes: 1|
|Calories from Fat: 55 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 1231.3mg||42 %|
|Potassium 5187.3mg||137 %|
|Total Carbohydrate 173.1g||51 %|
|Dietary Fiber 44.1g||176 %|
|Sugars, other 129g|
|Protein 25.4g||36 %|
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Calories per serving: 799
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