Harvard Beets

Makes 8 servings


3 pounds fresh beets, trimmed

2/3 cup sugar

4 teaspoons cornstarch

1/2 cup cider vinegar

2 tablespoons unsalted butter

Salt, to taste


1.  Simmer the beets, covered in salted water, until tender, about 40 minutes.  Drain, reserving 1/2 cup of the liquid.

2.  When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice.  You should have about 6 cups of diced beets.  Set aside.

3.  In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid.  Bring the mixture to a gentle boil.  Whisking constantly, cook for 30 seconds or until thickened.  Remove from the heat and whisk in the butter until melted.

4.  Stir in the diced beets and cook to heat through.  Season with salt.  Serve at room temperature.


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