Those who recall Harvard Beets, served in a sweet, cornstarch-thickened sauce, will appreciate this spicier version.
- 3 medium fresh beets
- 1/4 cup sugar
- 2 Tbs. cornstarch
- 1/4 to 1/2 tsp. ground ginger
- 1/4 cup apple cider
- 1/4 cup distilled white vinegar
- 1/2 cup raisins
- Fresh oregano sprigs for garnish
- In large pot of water, boil beets until knife easily pierces them to their centers, 30 to 40 minutes. With slotted spoon, remove beets. Reserve 1/2 cup cooking water. Set beets aside until cool enough to handle. Peel and cut into 1/2-inch slices.
- In medium saucepan, mix sugar, cornstarch, ginger and 1/2 teaspoon salt. Mix in beet liquid. Add cider and vinegar. Set pan over medium-high heat and cook, stirring constantly with wooden spoon, until mixture thickens and almost boils, 2 to 3 minutes. Add beets and raisins. Stir until beets are heated through, but do not let sauce boil, about 2 minutes. Garnish with fresh oregano sprigs and serve warm.
- Serving Size: 4 Servings
- Calories: 154
- Carbohydrate Content: 39 g
- Cholesterol Content: 9 mg
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 51 mg