Stuffed Monster Heads
Chopped Hearts in an Apricot Glaze
Sounds like Martha Stewart meets Freddy Kreuger, huh? This is a simple delightful (and low fat too!) recipe made with beets and a light apricot glaze. A little more sophisticated than Sweet Sliced Heart, but very pleasing nonetheless.
1 1/2 pounds beets cooked, peeled and diced
1 1/2 cups apricot nectar
1 1/2 tablespoons cornstarch
3 tablespoons cider vinegar
15 apricot halves, cut into strips
Combine the apricot nectar and cornstarch in a small saucepan. Stir in the vinegar, apricots, and salt. Simmer until the mixture thickens. Add the beet slices to the apricot sauce and cook until the beets are warmed through. Transfer to a serving bowl and serve hot.
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