Thursday, August 25, 2011

Harvard Beets

While on vacation we bought some beets at a local orchard and I was so anxious to get home and cook with them. My family loves beets and let me tell you, there is a HUGE difference between store bought canned beets and fresh ones. This recipe is super easy and I in my excitement forgot to take pictures, so you are going to have to forgive me on this one, and try this recipe. The flavor of the beets has just the right mixture of sweet and tangy, so good!

3 c Fresh Beets, cooked, peeled and sliced
1/2 c Vinegar
1/2 c Water
1/2 c Drained Beet Liquid
1 TBSP Cornstarch
1 tsp Sugar
Dash Ground Cloves
Dash Salt
1 TBSP Butter

In a large pot bring water and beets to a boil, boil for at least 20 minutes or until beets are fork tender. Remove from stove and place beets in a bowl full of ice water. Once they are cool enough you can peel them with a vegetable peeler. Slice beets and place into baking dish.

In a small sauce pan heat vinegar, water and beet juice, cornstarch, sugar, cloves and salt. Stir until thickened. Add beets and butter and reheat. Makes 6-8 servings
Peel the boiled beets
Pink dyed hands

1 comment:

  1. We love beets! I just did a simple pickled beet but the Harvard beets look and sound delicious. I'll have to pick up more at the farmer's market on Saturday.