Ingredients: |
Ingredients: * 2 Tbsp sugar
* 1 Tbsp cornstarch
* 1/2 tsp salt
* dash of pepper
* 3/4 cup reserved beet juice, (if using roasted garden beets, just add water)
* 3 Tbsp apple cider vinegar
* 1 - 16 oz. can of sliced or diced beets, or 2 cups fresh roasted beets, diced
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Directions: |
Directions:In a medium sauce pan combine the first 4 ingredients. Gradually stir beet juice and vinegar into the cornstarch mixture. Stir well and cook until mixture thickens and comes to a boil, stirring constantly. Add beets and heat through. These beets freeze well in air tight containers.
Notes: To roast your own garden beets:
a) Leave beet roots and about 1 inch of beet tops on and scrub them in water with a vegetable brush.
b) Wrap 2 to 4 beets, of similar size, tightly in aluminum foil and put on a cookie sheet in oven at 400º for an hour or until they are easily pierced with a fork. When beets are cool enough to handle, cut the roots and stems off and peel and dice them.
c) Roasted beets will retain their color and juices much better then beets that are boiled.
* If you have a large amount of beets to cook, place them in a roaster, cover and bake at 375º until tender. Place larger beets on the bottom of the roaster and smaller beets on the top, then as the beets cook the smaller beets can be removed and the larger beets can bake a little longer until they are tender. |
This recipe for Harvard Beets is from