Harvard Beets

Unfortunately few Americans like beets. This is one way of eating them I have always enjoyed, besides simply cooked and served with butter.

​Yield: About 2 CUP
Cook Time: 15 Minutes

Ingredients

• ​1 - 1  1/2 LB fresh whole beets (or 1 LB can sliced beets, well drained)
• 1/2 CUP filtered cold water 
• 1 TBSP cornstarch
• 2 TSP honey
• 3/16 TSP salt (1/8 TSP + half 1/8 TSP)
• 3 TBSP apple cider vinegar
• 1 TBSP fresh minced parsley

Instructions

1. Rinse beets well, cut off tops and tails, peel with a vegetable peeler and slice into fairly thin slices.
2. Steam covered over boiling water for 14 - 15 minutes.
3. Make sauce: blend together in a small saucepan, bring to a boil for 1 minute, stirring constantly until thickened; stir in vinegar.
4. Remove from heat and fold in beet slices. Reheat briefly as needed to serve.
5. For extra color, if desired, add parsley.

Info

Tip: Fresh beets, properly cooked, will provide more nutrition than canned. I have tried four different methods for cooking beets: boiled, baked, pressure cooked, and steamed. For slices, as used in this recipe, steaming gives the best result for tenderness and preserving nutritional value. 

Tip: If I want them whole for grating or dicing, I pressure cook them for 25 - 30 minutes with 2 CUP water at 15 LB pressure, or boil gently until just tender.

Nutrition