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Harvard Beets, quoth the 75th anniversary JOY.
In which I roasted 1 and a half pounds of beets (two very large ones), cut them into wedges (1/6ths) and then tossed them into a cooked sauce of sugar, white wine, cornstarch, salt, and cloves, letting them sit for quite a while. I added the butter and a splash of cider vinegar to the tupperware containers, so that it melted in "just before serving" when I microwaved them.
I had 1.5x the amount of beets, but I didn't need to increase the amount of sauce. I think I will cook up some chicken breasts and serve with the leftover sauce. And it could have used a touch more butter to thicken it, or perhaps whisking it in as I served it (like, you know, the recipe says to do) would have helped.
They are very tasty indeed. I didn't know I liked beets before this summer, never having eaten them, but now I do. :9
In which I roasted 1 and a half pounds of beets (two very large ones), cut them into wedges (1/6ths) and then tossed them into a cooked sauce of sugar, white wine, cornstarch, salt, and cloves, letting them sit for quite a while. I added the butter and a splash of cider vinegar to the tupperware containers, so that it melted in "just before serving" when I microwaved them.
I had 1.5x the amount of beets, but I didn't need to increase the amount of sauce. I think I will cook up some chicken breasts and serve with the leftover sauce. And it could have used a touch more butter to thicken it, or perhaps whisking it in as I served it (like, you know, the recipe says to do) would have helped.
They are very tasty indeed. I didn't know I liked beets before this summer, never having eaten them, but now I do. :9
