Harvard Beets With Vinegar Recipe
Ingredients
| Medium | 2 Pound | |
| Bay Leaf | 1 | |
| Allspice berries | 4 | |
| Whole Cloves | 6 | |
| 1/2 cup raspberry or cider vinegar | ||
| Cornstarch | 2 Teaspoon | |
| Honey | 1/4 Cup (16 tbs) | |
| Mustard seeds | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 tablespoon unsalted butter or margarine | ||
Directions
1. Trim the beets 1/2-inch the stems and place in a large saucepan. Cover with water and add the bay leaf, allspice berries, if using, and the cloves. Bring to a boil, cover, and simmer for 35 minutes or until tender. Drain the beets and peel while still warm; cut into 1-inch chunks. Discard the allspice berries, if using, and the cloves.
2. In the same saucepan, whisk the vinegar and cornstarch until smooth. Add the honey, mustard seeds, salt, and pepper. Bring to a boil over moderate heat and whisk for 2 minutes or until thickened. Stir in the beets and butter; heat through, stirring occasionally.
2. In the same saucepan, whisk the vinegar and cornstarch until smooth. Add the honey, mustard seeds, salt, and pepper. Bring to a boil over moderate heat and whisk for 2 minutes or until thickened. Stir in the beets and butter; heat through, stirring occasionally.
Chef
