SWEET & SOUR (HARVARD) BEETS

This simple recipe is best made with fresh beets.  To cook unpeeled beets, cut off all but one inch of the tops, wash thoroughly, and cook in boiling water for 45 minutes to one hour.  Drain and place in cold water.  Slip off skins and slice or dice.  

4 cups sliced or diced cooked beets (see intro above)

1/4 cup cold water

1/4 cup white vinegar

1 tablespoon cornstarch

1/2 teaspoon salt (opt.)

2 tablespoons honey or agave

1 tablespoon Earth Balance spread or butter

In a small saucepan, whisk together water, vinegar, cornstarch, and salt.  Bring to a boil. Cook, stirring constantly, until thickened.  Stir in honey or agave and  margerine or butter.  Mix with warm cooked beets.  Makes about 6 servings.