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Ivy League Beets

chef.tim.lee's picture
  Beets 1 Pound
  Cornstarch 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Strawberry jam 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pumpkin pie spice 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon

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.

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