• 8servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fresh beets - trimmed

  2. 2/3 cup 131g / 4.6oz Sugar

  3. 4 teaspoons 20ml Cornstarch

  4. 1/2 cup 118ml Cider vinegar

  5. 2 tablespoons 30ml Unsalted butter

  6. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

  2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.

  3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.

  4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

  5. This recipe yields 8 servings.

  6. Nutritional Analysis Per Serving: 147 calories , 30g carbohydrates, 2g protein, 3g fat, 8mg cholesterol.


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