When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

　　

Ingredients

Makes 8 servings

　　3 pounds fresh beets, trimmed

　　2/3 cup sugar

　　4 teaspoons cornstarch

　　1/2 cup cider vinegar

　　2 tablespoons unsalted butter

　　Salt, to taste

　　

Step 1

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

　　

Step 2

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

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

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

　　

Nutrition Per Serving

Per serving: 147 calories

　　30g carbohydrates

　　2g protein

　　3g fat

　　8mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.