My hubby is not a beet lover, but he couldn't resist this dish!

- 1 (15-ounce) can of whole or sliced beets
- 1 small onion, finely chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves of garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Directions:
1. Drain the beets, reserving 1/4 cup of the beet juice for later use. If your canned beets are whole, slice them into 1/4 inch pieces for a uniform look and quicker heat-through.
2. In a saucepan over medium heat, melt the butter and sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
3. Stir in the brown sugar, apple cider vinegar, salt, and pepper, mixing until the sugar has dissolved.
4. Add the sliced beets to the saucepan and pour in the reserved beet juice. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.
5. If a thicker sauce is desired, create a slurry by mixing the cornstarch with 1 tablespoon of water, and stir it into the pan. Cook for an additional 1-2 minutes until the sauce reaches your preferred consistency.
6. Remove from heat, taste for seasoning adjustments, and give it a final stir.

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