Harvard Beets
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
1 1/2 |
pounds |
beets or 2 15 oz. canned beets |
1/2 |
cup |
sugar |
1/4 |
cup |
cider vinegar |
1/4 |
cup |
water |
2 |
teaspoons |
cornstarch |
1/2 |
teaspoon |
salt |
1/4 |
teaspoon |
pepper |
2 |
tablespoons |
unsalted butter |
| Heat oven to 400°F. Trim all but one inch of tops and stems on beets. Cover with foil and roast for one hour or until tender. When cool enough to handle peel beets and slice them. In a saucepan heat water and vinegar stirring until sugar dissolves. Add cornstarch to water and mix into a slurry. Add to sugar mixture and stir to combine. Heat to high and stirring constantly heat to boiling. Boil until thickened. Remove sauce from heat and add salt, pepper, and butter. Stir to combine. Return to heat and add beets. Simmer for 30 minutes. Makes 6 servings. |
| Per Serving: 136 Calories; 4g Fat (25.0% calories from fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates. |