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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.