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.
7. Garnish with fresh parsley before serving, adding a pop of color and a hint of freshness.
