Ingredients
-
1 1/2
-
1/3
-
2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Fresh Baked Harvard Beets, Harvard beets are especially good when you start with fresh beets and bake them Doesn’t take much longer than boiling them and they’re far more flavorful , Very easy to make and so wonderful to eat! I will make again!, I really liked these! I kept the sugar and vinegar at equal parts (I have diabetes) and it was just right for me I wasn’t sure how many beets made 1 5 lbs, but used 3 beets and it seemed about right Thank you for having a recipe where I can use fresh beets
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Steps
|
1
Done
|
Trim All but 1" Off the Stem and Root Ends of the Beets, Do not Wash, Do not Peel; Remove Any Dirt With a Paper Towel; Place in a Baking Pan and Seal Tightly With Aluminum Foil; Bake at 400 For 1 Hour. |
|
2
Done
|
When Beets Are Cool Enough to Handle, Remove Roots, Stems and Skins; Cut Into 1/4" Dice, There Should Be About 3 Cups; Set Aside. |
|
3
Done
|
Mix Sugar, Cornstarch, Vinegar and Water in a Saucepan and Bring to a Boil, Whisking; Whisk Until Thickened, About 30 Seconds; Remove from Heat and Whisk in Butter. |
|
4
Done
|
Add the Beets and Heat Through; Add Salt to Taste; Serve at Room Temperature. |
