Harvard Beets

by Annie Copps
Thursday, Nov 17, 2016




Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup vinegar
  • 1 tablespoon cornstarch
  • 2 whole cloves
  • 3 cups freshly cooked beets
  • 2 tablespoons butter

 

Directions

In a double boiler over medium heat, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Slice the beets into ¼-inch rounds. Add the beets to the sauce and cook 20 minutes—do not boil. Remove cloves and add butter just before serving.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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