Harvard Beets

By draingal

Ingredients

• 3 pounds fresh beets, trimmed
• 2/3 cup sugar
• 4 tsps cornstarch
• 1/2 cup cider vinegar
• 2 tbsps unsalted butter
• salt to taste

Preparation

Step 1

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

1. Simmer the beets, covered in salted water, until about 40 minutes. Drain, reserving ½ cup of the liquid.
2. When the beets are cool enough to handle, slip off the skins and cut the beets into a ¼-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.