1 large golden beet, peeled and cut into bite size pieces.
½ cup dried tangerines, or other gold colored fruit, such as dried apricots
1 tbs white wine vinegar
1 tbs lemon juice
1 tsp onion flakes
1 tsp vegetable Better Than Bouillon soup base
1 cup water
Put all ingredients in a sauce pan. Cover and bring to boil. Reduce heat and simmer covered for ½ hour until beets are cooked.
Remove lid and simmer until the liquid is reduced to a sauce consistency.
We served this with cod sauteed with lemon and butterd pearled couscous.