Ivy League Beets
|Water||1⁄3 Cup (5.33 tbs)|
|Strawberry jam||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Pumpkin pie spice||1⁄4 Teaspoon|
Leave root and 1 inch of stem on beets; scrub with a vegetable brush.
Place beets in a saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender.
Drain; rinse beets with cold water, and drain again.
Trim off beet roots and stems, and rub off skins; cut beets into 1/4-inch slices.
Combine next 6 ingredients in a medium saucepan; cook, stirring constantly, until thickened and bubbly.
Stir in beets and butter; cook until beets are glazed and thoroughly heated.