June 21, 2018
Side Dishes, Vegetables, Beet,
North American, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Even as a young child I loved these!"
Cut off the beet tops while leaving 2 inches of the stem. Clean the beets well, then place in a pot and cover with boiling water. Cook the beets until they are soft, 20-30 minutes.
Remove from the pan and slide off the outer beet skins. Then dice the beets. Strain the water the beets were cooked in and reserve 1 cup.
Add butter, sugar, and vinegar to the beet water. Thicken with 1 tablespoon of the cornstarch and then cook to the thickness of cream.
Add in the diced beets, pepper, and salt and heat through.
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