And the Beet Goes On

This is a classic recipe using fresh beets instead of canned.

Havard Beets

yield: Makes 8 servings

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.

• 3 pounds fresh beets, trimmed
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• Salt, to taste

1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

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

Read More http://www.epicurious.com/recipes/food/views/Harvard-Beets-106787#ixzz1Uq68fcDq