Red beets are one of my favorite vegetables and I love roasting them to bring out their flavor. This recipe is a slight "twist" on the traditional Harvard Beets recipe. Try using golden beets to make this recipe to give it a totally different look!
Heat oven to 375 degrees F. Line a large cookie sheet with non-stick aluminum foil. Set aside.
Using a large piece of aluminum foil, place the scrubbed red beets in middle on foil. Drizzle with vegetable oil. Fold in edges of foil to encase beets in a foil packet. Place on cookie sheet and roast in oven for 1 hour or until a knife inserted into the largest beets meets no resistance.
Remove beets from oven and let cool for 15-20 minutes. When cooled, carefully unwrap and transfer any liquid in the foil to a 2 quart saucepan.
To peel the beets, run under a stream of cool water and rub skins off with hands. When peeled, cut each into quarters and set aside.
Place the 2 quart saucepan on medium high heat and add the sugar, ground cloves, vinegar, cornstarch and apple juice. Cook and stir until thickened and bubbly. Stir in the butter until melted then add the beets. Cook an additional 1-2 minutes to heat through.