Harvard Beets (Vegan and Sugar Free)

Jo Zimny

By
@EmilyJo

I love Harvard Beets so thought I'd make my own version from scratch . These remind me of a jar red rubies.
Keep in mind that these are relatively sweet. I prefer to eat these cold, I think they taste better.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

FOR THE BEETS

2 c
beets, peeled and diced
enough water to cover (note you may need to add more over the cooking process)

FOR THE SAUCE

2 tsp
organic cornstarch
1/4 c
(plus two teaspoons) xylitol
1/4 c
liquid from beets
2 Tbsp
white vinegar
2 Tbsp
earth balance, vegan buttery spread

Directions Step-By-Step

1
Peel and dice the raw beets.
(Cook them completely if you are going to use the left over liquid from the beets because you will need it to mix in the rest of the ingredients.)
2
Cook the diced beets in a covered sauce pan for about 30 minutes or until tender. Check the beets every 10 minutes to make sure the water hasn't evapourated on you. And remember you will need at least 1/4 cup of liquid when they are done cooking, so add more water to the pot if need be.
3
Once the beets are done, In another saucepan, mix the cornstarch and xylitol.
Add the beet liquid and heat on med. low until thickened.
4
Add the vinegar and Earth Balance and cook a little longer, but be careful not to let it thicken too much.
5
Stir the red beet liquid into the cooked beets and then put them in a container in the fridge. Cool completely. This makes 16 oz. or two cups of beets.
6
Enjoy!

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy