Glazed Fresh Beets

Oxmoor House
6 to 8 servings


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24 medium-size fresh beets
1 cup sugar
1 1/2 teaspoons cornstarch
1/2 cup water
1/2 cup vinegar
1/4 cup butter or margarine


Trim beets leaving root and 1 inch of stem; scrub well with vegetable brush. Place beets in a saucepan, and add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until beets are tender. Drain. Pour cold water over beets; drain. Let cool. Trim off stems and roots, and rub off skins. Cut beets into 1/4-inch slices. Set aside.

Combine sugar and cornstarch in a heavy saucepan; stir in water and vinegar. Cook over medium heat, stirring constantly, until thickened and bubbly.

Add beets to sauce, and cook 15 minutes; stir in butter.

Created date

February 2010