Ingredients

  • 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

Ready In 60 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached.
  • INGREDIENTS:

Step 2

  • Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
  • INGREDIENTS:
  • Length: 40 minutes

Step 4

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 1 minutes

Step 5

  • Stir in beets; cook until hot.
  • INGREDIENTS: