Harvard Beets With Vinegar
|Beets||2 Pound (Medium Pieces, About 12)|
|Raspberry vinegar/Cider vinegar||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Mustard seeds||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Butter/Margarine||1 Tablespoon (Unsalted)|
1. Trim the beets 1/2-inch the stems and place in a large saucepan. Cover with water and add the bay leaf, allspice berries, if using, and the cloves. Bring to a boil, cover, and simmer for 35 minutes or until tender. Drain the beets and peel while still warm; cut into 1-inch chunks. Discard the allspice berries, if using, and the cloves.
2. In the same saucepan, whisk the vinegar and cornstarch until smooth. Add the honey, mustard seeds, salt, and pepper. Bring to a boil over moderate heat and whisk for 2 minutes or until thickened. Stir in the beets and butter; heat through, stirring occasionally.