Cut off all but 1 inch of the stem and 1 inch of the tail on each beet. Scrub clean and wrap in foil, unpeeled. Bake at 425 for 45 to 60 minutes depending on size. Check after 40 minutes for doneness. A fork should insert easily into the beets without firmness. Remove from the oven and let cool. The skins will come off very easily if the beets are done. Slice into 1/4 inch slices and add butter, salt and pepper for a great side dish. OR proceed for Harvard Beets. The beets can be baked up to 3 days ahead and refrigerated til ready to use.
HARVARD BEETS
2 lbs. medium sized beets oven baked, peeled then sliced
1/4 cup white sugar
2 Tbsp. cornstarch1/2 cup apple cider vinegar (white wine vinegar can be used also
2 Tbsp. dark balsamic vinegar
1/3 cup water
METHOD:
Peel and slice baked beets 1/4 inch thick as directed.
In a saucepan, mix the cornstarch and water til dissolved. Add sugar, salt and pepper and slowly blend in the vinegar. Add the butter and simmer over med/low heat stirring constantly til mixture thickens - about 3 minutes. Add beets to the pan and turn gently to avoid breaking, but being sure to cover the beets completely with the sauce.
Reduce heat to low and continue cooking for 8-10 minutes.
NOTE: You can use the tiny, so-called baby beets but leave them whole.
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