Serves: 4
Total Calories: 272
In skillet or saucepan, melt butter or margarine add beets, juice, onions, and celery. Cook covered for 12 minutes or until vegetables are tender. Season with salt and pepper. Just before serving, sprinkle with a mixture of minced parsley and dried oregano.
This Beet-Onion Medley recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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