Harvard Beets for the Freezer (or Right Away)

Kaarin's Note:

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.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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.

Reviews

[piglet1350]

We just enrolled in a CSA and have never cooked beets before...this recipe is super easy, tasty and quick! I used Baked Beets for baked beets to cook them.

[Catnip46]

Very good. Not to sweet, not to sour. Just the right blend of ingredients. I will be making these again.

[Grooved Pavement]

Very nice. Some recipes call for a horrific amount of sugar. This was just the right balance of sweet and acidic. I used about 4 small beets and I halved the sauce ingredients. Good to know it is easily freezable, I'll be making it again to eat at a later date while beets are in season!