Roasted Red Beets, Harvard Style
6 mediumsize red beets, tops removed and scrubbed
1-2 Tbspvegetable oil
dash(es)of ground cloves
1/3 capple cider vinegar
1/4 capple juice
How to Make Roasted Red Beets, Harvard Style
- 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.