Harvard Beets

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   1.

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   Simmer the beets, covered in salted water, until tender, about 40 minutes.

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   Drain, reserving 1/2 cup of the liquid.

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   2.

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   When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice.

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   You should have about 6 cups of diced beets.

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   Set aside.

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   3.

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   In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid.

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    Bring the mixture to a gentle boil.

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    Whisking constantly, cook for 30 seconds or until thickened.

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    Remove from the heat and whisk in the butter until melted.

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    4.

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    Stir in the diced beets and cook to heat through.

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    Season with salt.

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.