Beet

Harvard Beets

2 lbs beets

1/2 cup sugar

3 tsp cornstarch

1/2 cup cider vinegar

2 Tbsp butter

Peel and quarter beets into a medium saucepan.  Cover with water, bring to a boil, and cook over medium heat 25-30 minutes or until fork tender.  Drain.

When beets are nearly done, whisk sugar, starch, vinegar and some of the beet liquid in a heavy saucepan.  Bring to a gentle boil; whisk 30 seconds or until thick.  Remove from heat and whisk in butter.  Stir in cooked beets and season with salt.  Serves 4.