- 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.