Harvard Beets

Makes 8 servings

Ingredients:

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.

https://www.epicurious.com/recipes/food/views/harvard-beets-106787

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: