Sweet And Sour Beets
|Water||1 1⁄2 Cup (24 tbs)|
|Beets||6 Medium, scrubbed, with tops trimmed|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
In a large heavy saucepan, bring the water to a boil; add the beets and cook, covered, over moderate heat for 30 to 35 minutes or until tender.
Drain, reserving 1 cup of the cooking water.
As soon as the beets are cool enough to handle, peel them and cut them into slices 1/4 inch thick.
To the same saucepan, add the reserved cooking water and the vinegar.
In a small bowl, mix together the sugar and cornstarch and blend it into the saucepan liquid.
Add the cloves and pepper, set the saucepan over moderately low heat, and cook, stirring, for 2 to 3 minutes or until the mixture thickens slightly and turns clear.
Return the beets to the saucepan and heat through about 3 minutes.