1 tbsp. unsalted butter
1/2 c. chopped onions
1 clove garlic, finely minced
1 bay leaf
1/2 tsp. thyme
1/2 tsp. freshly ground black pepper
2 tbsp. red wine vinegar
1 can (16 oz.) no salt or sugar added canned shoestring beets, undrained
3 c. water
1/2 c. sour cream or lowfat yogurt

Melt butter in saucepan; add onions and garlic. Saute until tender, about 6 minutes. Add bay leaf, thyme, pepper, vinegar, beets with their liquid and water. Bring to boil; reduce heat and simmer 45 minutes. Stir in sour cream. Serve hot or chilled. Makes 4 servings. About 127 calories each with sour cream; 86 calories each with yogurt.