Reviewed: Apr. 25, 2009

Excellent recipe, but instead of using water, I use the juice the canned beets are packed in.

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Reviewed: Feb. 16, 2009

I do try to make the recipe as written before reviewing/making changes, but this time - I couldn't! But it was as close as I could come, since I just left out the butter - none left in the kitchen! I also had to use cider vinegar instead of white. I have to agree with others whose sauce didn't thicken much, and it boiled - vigorously! So next time I'll add a little more cornstarch, and since I just can't resist playing, I'll also add a little more ginger. While I originally thought the vinegar was too strong, it's netter the next time around - so I'll just cut it a bit instead of a lot. On the whole, way better than the supermarket variety! I can't ask Mom how it compares, since she only made pickled beets - no thick gooey sauce. Personally, I go for the sauce, so thanks for the recipe.

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Reviewer:

Aranrhod

Cooking Level: Expert

Living In: Chandler, Arizona, USA

Reviewed: Feb. 10, 2009

I used this for fresh beets. Peel and cut 6 medium beets and steam in a steamer basket for 25 min. Reserve 2T of the red water and add to a 4 cup glass measure combine 1/4 C sugar, 2 tsp cornstarch, 2T cider vinegar and cook in microwave for 2 min. Whisk in 3T melted butter and cook in microwave 1 more minute. Add beets to 2.5 qt casserole and pour sauce on top. Good hot or cold.

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Reviewer:

Kim

Reviewed: Dec. 14, 2008

These are the best! Really just like Mom used to make. I served at a dinner party as a change of pace and the guests raved.

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SandyT

Cooking Level: Expert

Home Town: Warner Robins, Georgia, USA

Reviewed: Dec. 6, 2008

These were very good except I would cut the butter out completely...

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Reviewer:

Bren0725

Cooking Level: Expert

Living In: Hunlock Creek, Pennsylvania, USA

Reviewed: Nov. 12, 2008

This recipe has made me fall in love with beets. I honestly think I could eat this on a daily basis.

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nascar43

Cooking Level: Expert

Home Town: Dallas, Georgia, USA

Living In: Cool Ridge, West Virginia, USA

Reviewed: Nov. 1, 2008

I thought this was pretty interesting, but my husband really didn't like it. The cornstarch thickening the sauce does make it a bit off-putting. I followed reviewers' advice and cut the sugar to 1/3 c. but that made the vinegar too pronounced. I think 1/2 cup would be perfect. And this works fine with raw beets. Just cook them for 30 min., dice them and add them to the sauce. Save the cooking water to use in the sauce. Stir this regularly, otherwise it sticks to the bottom of the pot.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Oct. 16, 2008

I've never eaten beets. I was expecting something else but got a pleasant surprise!

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Reviewer:

Ronka

Cooking Level: Intermediate

Reviewed: Aug. 17, 2008

We all think our own Grandma's recipes are the best, don't we? And you are so right. These are superb! I used fresh beets which I had precooked and then reheated in the sauce as it simmered. Best Harvard beets I have ever had. The butter was the crowning touch. YUM!

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Reviewer:

Pixie60

Reviewed: Jul. 26, 2008

used fresh beets, just need to cook longer. Never ate beets before, but I'll be making this again! Followed other suggestions about less sugar, and I think they were right.

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