Harvard Beets
Harvard Beets
Ingredients:
- 3 c. sliced cooked beets
- 1/4 c. honey
- 1 T. arrowroot powder (cornstarch substitute)
- 1/2 c. apple cider vinegar
- 2 whole cloves
- 1/2 c. water
- 1 T. butter
Directions:
Combine honey, arrowroot, vinegar, cloves and water. Cook, over low heat, stirring until thickened. Add beets and butter and simmer a few minutes. Makes about 4-6 servings.
Beets Buying Guide:
When purchasing fresh beets look for ones that are smooth, firm and free from cracks and blemishes. Small to medium sized are best. Available all year long. Refrigerate in a nonporous container or crisper after removing all but 1″ the stem.
Ways to spice up plain beets:
Add ginger, cinnamon, dill, caraway seed, bay leaf, cloves, basil, savory, mint, nutmeg, orange peel or lemon peel to cooked beets.
Do you have a favorite beet recipe? Share it in the comment section below.