Wednesday, October 16, 2013


Nothing spices up a meal like fresh homemade Harvard Beets.  Here's an easy recipe revised from Joy of Cooking.

1 lb or so boiled & peeled fresh beets, sliced or chopped, set aside
Stir in a saucepan 1/2 cup cider vinegar, 1/4 cup sugar, 2 cloves, 1 tbls cornstarch, until thickened and clear
Add and heat beets.

We served the spicey beets with baked sweet potato and green bean salad. 

Beets, potatoes and green beans fresh from Historic Lewes Farmers Market.  It doesn't get better than that!

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