Honey Harvard Beets
- 1 tbsp. cornstarch
- ½ tsp. salt
- ¼ cup Chinook Honey
- ¼ cup cider vinegar
- ¼ cup reserved liquid from beets
- 2 whole cloves
- 2 tbsp. butter
- 3 cups cooked whole, diced or sliced beets
- Combine cornstarch, salt and honey in saucepan. Add vinegar and cooking liquid. Cook over medium heat stirring constantly until the sauce is clear, smooth and beginning to thicken. Add cooked beets and butter and serve hot.
- Variations: substitute orange juice for vinegar; add 1 tsp. of ginger; add 1 cup of cubed goat cheese.
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