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

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.