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Harvard Beets With Vinegar

Western.Chefs's picture
Ingredients
  Beets 2 Pound (Medium Pieces, About 12)
  Bay leaf 1
  Allspice berries 4
  Whole cloves 6
  Raspberry vinegar/Cider vinegar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Honey 1⁄4 Cup (4 tbs)
  Mustard seeds 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon (Unsalted)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Cook Time: 
37 Minutes
Servings: 
8

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