Emma's Harvard Beets

Vegetables Recipes

Yield: Serves 6 to 8.

These sweet-sour beets have a beautiful bright color and a lovely smooth sauce that doesn't turn gummy.

• 3 cups freshly cooked boiled beets (or use canned)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup vinegar
• 1 tablespoon cornstarch
• 2 whole cloves
• 2 tablespoons butter

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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