| 10 | medium beets (2 1/2 pounds) |
| 2 | tablespoons cornstarch |
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 1/3 | cups water |
| 1/2 | cup white vinegar |
| 1. | Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets. |
| 2. | Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. |
| 3. | Stir in beets; cook until hot. |
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| Can’t find fresh? Omit step 1, and use two 15-ounce cans of sliced beets, drained and liquid reserved, instead of the cooked fresh beets. Add enough water to reserved liquid to measure 1 1/3 cups, and use beet liquid for the water. |
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| Make the flavor sparkle by replacing water with orange juice and stirring in 1 teaspoon grated orange peel with the sugar. |
Nutrition Information:
60 ( 0); 0g ( 0g); 0mg; 370 mg; 15 g ( 2 g); 2 g 0%; 2 %; 2 %; 4 % 1/2 ; 1