Prep 5 mins
Cook 15 mins
Easy and different from Harvard Beets Use Rosebud, Sliced, or Diced beets. If you don't have apple cider vinegar use white
- 2 teaspoons cornstarch
- 1 1⁄2 tablespoons apple cider vinegar
- 3 tablespoons liquid honey
- 1 tablespoon cold water
- 1 tablespoon margarine
- 1 (7 1/2 ounce) can beets, drained
- Put cornstarch in saucepan and slowly blend in cold water.
- Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
- Add beets (use rosebud, sliced or diced) and stir to coat; heat through.
I chose this unreviewed recipe for My Three Chefs 2012. I don't know why it's never been reviewed, because the beets were excellent! I was a bit worried at first because it seemed like a lot of vinegar for the volume of the sauce - but I shouldn't have worried... I also thought the sauce was a really unappetizing color - until I added the beets. Then everything fell into place. The only thing I would change is to use less cornstarch. The sauce was a bit gloppy and you could taste the cornstarch a little bit. Although, by the time we ate them (about 10 minutes) the flavors had begun to meld really nicely. We loved them and will definitely be making them again. Maybe we'll try balsamic vinegar the next time. Instead of canned beets, I used fresh beets, boiled and sliced. The pictures show a green garnish - which is wild mint. I had just made myself a mojito, and thought the minced mint would add a nice touch of color to the plate. It was a nice flavor complement to the beets, too.