From the Kitchen of David and Jean Nale

  Harvard Beets

 THE best recipe for red beets/beet root. Serve either hot as a vegetable or cold as a salad.
8 Medium Beets (red beets / beet root)
250 ml Sugar
4 Tsp Corn Flour (Corn Starch)
150 ml Cider or Malt Vinegar
100 ml Water
  • To cook the beets: Cut off the tops, leaving about an inch of stem. Scrub to remove dirt and then place in salted, boiling water and cook until tender, around 60 minutes. Drain and cover with cold water for a minute or two, then slip off the skins.
  • The sauce: Mix the sugar and cornflour before stirring in the vinegar and water. Bring to boil and simmer for 5 minutes.
  • Add the beets, toss well and let stand for at least 30 minutes.
  • Either serve cold as a salad or reheat to the boiling point.
  • This freezes very well.

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