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.
Steps
Mix the sugar , cornstarch , vinegar and water in a pot and boil 5 minutes , stirring often.
Add the beets , toss to coat.
If you are freezing: put one batch in a quart size bag or container , and make a.
If you are eating them now: let stand for at least 30 minutes.
Just before serving , add the butter and reheat to the boiling point.
Ingredients
sugar, cornstarch, cider vinegar, water, beets, butter