Harvard Beets

  • 2 pounds Beets
  • ½ cup Brown sugar
  • 1 tbsp. Cornstarch
  • 1/3 cup Red wine vinegar or cider vinegar
  • ½ Water
  • 2 tbsp. Butter
  • 1 tbsp. Freshly chopped parsley

Boil beets in their skins for about 45 minutes, until tender.
Drain (reserving some of the cooking liquid), and then peel and slice into ¼” slices.
In a saucepan stir together sugar and cornstarch.
Add vinegar and water (use as much of the beet cooking liquid as possible to make up the ½ cup).
Bring to a boil and then reduce heat to simmer and continue cooking for about 5 minutes, until slightly syrupy.
Remove the pan from heat and add beets, stirring gently to coat them.
Let sit for about 30 minutes.
Return pan to moderate heat, bringing the liquid to a boil.
Stir in butter and transfer to a heated serving dish.
Top with parsley to serve.
Makes 6 servings.