Harvard Beets for the Freezer (or Right Away) |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate. Ingredients:
1/2 cup sugar |
1 1/2 teaspoons cornstarch |
1/4 cup cider vinegar |
1/4 cup water |
3 cups beets, cooked and cubed |
2 tablespoons butter |
Directions:
1. Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
2. Add the beets, toss to coat.
3. If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
4. If you are eating them now: Let stand for at least 30 minutes.
5. Just before serving, add the butter and reheat to the boiling point.
|
|