HARVARD BEETS
Categories Vegetable Quick & Easy Vinegar Spring Parade
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 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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Mengis Tsegay
[email protected]Meh.
Md.Towhidul Islam
[email protected]I'm not a huge fan of beets, but these were surprisingly delicious! The sweetness of the beets balanced out the tanginess of the vinegar perfectly.
Samukelisiwe Hlatshwayo
[email protected]The beets were a little too vinegary for my taste, but overall they were still good.
AI Sohag TV
[email protected]Easy peasy lemon squeezy!
Oblivious
[email protected]These Harvard beets are a delightful side dish! They're sweet, tangy, and have a beautiful red color. I followed the recipe exactly and they turned out perfectly. I served them with roasted chicken and they were a hit!