Directions
Harvard Beets for the Freezer (or Right Away),The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they’re just as good reheated and it’s a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.,For those who don’t like the taste of beets, this is one to surely surprise and make you want more. Such a great recipe. Tried it last Sunday for our family meal and plan on making it a staple. Love it.,Very tasty and easy.
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Steps
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1
Done
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Mix the Sugar, Cornstarch, Vinegar and Water in a Pot and Boil 5 Minutes, Stirring Often. |
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2
Done
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Add the Beets, Toss to Coat. |
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3
Done
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If You Are Freezing: Put One Batch in a Quart Size Bag or Container, and Make a Note to Add 2 Tablespoons Butter When Reheating. |
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4
Done
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If You Are Eating Them Now: Let Stand For at Least 30 Minutes. |
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5
Done
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Just Before Serving, Add the Butter and Reheat to the Boiling Point. |
