Directions
Harvard Beets for the Freezer (or Right Away), The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they’re just as good reheated and it’s a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube This recipe is a Swedish family tradition The long cooking time includes the time the beets need to marinate , For those who don’t like the taste of beets, this is one to surely surprise and make you want more Such a great recipe Tried it last Sunday for our family meal and plan on making it a staple Love it , Very tasty and easy
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Steps
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1
Done
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Mix the Sugar, Cornstarch, Vinegar and Water in a Pot and Boil 5 Minutes, Stirring Often. |
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2
Done
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Add the Beets, Toss to Coat. |
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3
Done
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If You Are Freezing: Put One Batch in a Quart Size Bag or Container, and Make a Note to Add 2 Tablespoons Butter When Reheating. |
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4
Done
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If You Are Eating Them Now: Let Stand For at Least 30 Minutes. |
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5
Done
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Just Before Serving, Add the Butter and Reheat to the Boiling Point. |
