Updated Friday, September 21st, 2007
Yield: Serves 6 to 8.
This recipe for Fresh Harvard Beets produces sweet-sour beets that have a beautiful bright color and a lovely smooth sauce that doesn't turn gummy.
Slice or dice the beets. In a double boiler, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Add the beets and heat over hot water for 30 minutes -- do not boil. Remove cloves and then add butter just before serving.
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