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Fresh Baked Harvard Beets

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“Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
3 cups of beets
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
  2. When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
  3. Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
  4. Add the beets and heat through; add salt to taste; serve at room temperature.

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