Harvard Beets
4 medium-size
beets (2 cups sliced)
Remove greens leaving a 1-inch stem. Cut tap root to 1-inch. Rinse under cold running water and drain. In a saucepan, cover and cook whole beets
over medium heat for about 40 minutes or until tender. Drain, reserving ¾ cup cooking liquid. Rinse with cold water, trim off beet roots and
rub off skin. Slice beets ¼-inch thick and spoon into a
serving bowl.
Sauce
¾ cup reserved
cooking liquid
2 tablespoons granulated sugar
2 tablespoons
apple cider vinegar
1 tablespoon
cornstarch
1 tablespoon
butter
Salt and fresh
ground pepper to taste
Whisk together cooking liquid, sugar, vinegar and
cornstarch in a saucepan. Cook over
medium heat until thickened and bubbly.
Remove from heat and whisk in butter.
Pour hot sauce over beets and stir gently.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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