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FOR THE BEETS:
water, 3/4 inch deep in the sauce pan
FOR THE SAUCE:
beet juice or water
Peel the raw beets. Dice.
Cook in a covered saucepan until tender, about 18-29 minutes depending on the size of dice.
In a bowl, mix the cornstarch and sugar.
Add the beet juice, or water slowly into the cornstarch/sugar mixture until you get a smooth paste.
Cook this over low heat until slightly thickened.
Add the vinegar and butter.
Stir into the beet mixture.