I was running late and my husband was getting home first. I asked him to look up a recipe for beets because I had diced up 4 or 5 beets and had them in a container in the frig. He found a recipe called Thanksgiving Beets on the Food Network. We didn’t have 2 lbs of beets (only about half) but he followed the rest of the directions anyway and they turned out fine.
They have quite a different flavor than any beets I’ve had before, and my son took seconds so that was great to see. Personally, I’ve never seen beets on a Thanksgiving table, but if someone either likes to break with tradition or needs to add even more variety to an already overflowing buffet, these are very colorful and full of nutritional benefits. Below is a photo of the beets becoming tender in the water, and a close-up of the post-glazed beets.
Thanksgiving Beets
2 lbs diced or sliced beets (6 medium)
3 T brown sugar
3 T vinegar
1/4 C water
1 T cornstarch
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
2 T butter
Place the beets in a large saucepan and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to simmer and cover for 10-15 minutes until the beets are easily pierced with a fork; drain.
Whisk the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves and add to the beets in the pan. Add the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. Cook another minute until the sauce thickens slightly. Serve beets hot or cold.
