When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
Step 2
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.
Step 3
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.
Step 4
4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
