Harvard Beets With Vinegar Recipe


Cooking Time37 MinDifficulty LevelEasy
Health IndexHealthyServings8
Main IngredientInterest Group


 Beets2 Pound (Medium Pieces, About 12)
 Bay leaf1
 Allspice berries4
 Whole cloves6
 Raspberry vinegar/Cider vinegar1⁄2 Cup (8 tbs)
 Cornstarch2 Teaspoon
 Honey1⁄4 Cup (4 tbs)
 Mustard seeds1 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Butter/Margarine1 Tablespoon (Unsalted)


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.