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Harvard Beets
It is very rare that I see fresh beets in my area. so when I do, I snatch them up for borscht and harvard style beets. I will not used canned -- they are anemic and have no flavour. I use two parts sugar to one part apple cider vinegar, a teaspoon of salt and a 1/2 teaspoon of dillweed, and cook until the roots are tender. I cool, add 2 tsp of cornstarch, mix in without lumps, and then reheat until the brilliant red sauce is as thick as Mamma's strawberry pie filling.
3 users found this review helpful
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Reviewed On:
Jan. 1, 2012
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