Beets With Honey

"Easy and different from Harvard Beets Use Rosebud, Sliced, or Diced beets. If you don't have apple cider vinegar use white"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Jostlori photo by Jostlori
Ready In:




  • 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.

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  1. 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.


I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=>
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