German Beets
By MJH
Ingredients
- 10 medium beets (2 1/2 pounds)
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/3 cups water
- 1/2 cup white vinegar
Details
Preparation time 5mins
Cooking time 60mins
Adapted from bettycrocker.com
Preparation
Step 1
Cut off all but 1 inch of beet tops.
Wash beets; leave whole with root ends attached.
Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven.
Add beets.
Cover and boil 40 to 50 minutes or until tender; drain.
Cool, peel and slice beets.
Mix cornstarch, sugar, salt and pepper in 3-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in beets; cook until hot.
Expert Tips:
Can’t find fresh? Omit step 1, and use two 15-ounce cans of sliced beets, drained and liquid reserved, instead of the cooked fresh beets. Add enough water to reserved liquid to measure 1 1/3 cups, and use beet liquid for the water.
Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar.
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