Harvard Beets

Step 1

Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

Step 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

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

Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.