Sweet & Sour Beets

 

Ingredients

• 12 small red beets
• ½ cup sugar
• 1 tablespoon cornstarch
• ½ teaspoon kosher or sea salt
• 6 cloves
• ¼ cup Vilux Black Currant Vinegar
• ¼ cup Kozlowski Red Raspberry Vinegar
• 1, 3" piece of ginger, sliced into circles
• 2 tablespoons butter

Preparation

Scrub beets clean and trim. Leave root and 1" of stem on beets. Place beets in a pot and cover with water. Bring to a boil, then reduce heat and simmer 30-40 minutes, or until a paring knife can be easily inserted into the body of a beet. Remove from heat; drain and run cold water over beets, gently rubbing off skins. Trim stem and root. Cut into wedges.
Combine sugar, cornstarch, salt, cloves and ginger in a heavy saucepan; stir in vinegar.
Cook over medium heat, stirring constantly until thickened and bubbly. Add butter. Strain sauce, discard solids, then pour over beets. Gently toss beets in sauce. Chill completely and serve. Sweet & Sour Beets may be made up to 2 days prior to serving.