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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes