A simple, yet delicious beetroot recipe. Beetroots are simmered with white vinegar, sugar and cornflour. You can use fresh beetroots if you wish - simply peel and boil before proceeding with the recipe.
These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minutes. Cornstarch requires the boiling point to activate as a thickener. Thanks for this! Lara - 08 Jan 2003 (Review from Allrecipes US | Canada)
Very good recipe. To use fresh beets, leave whole with 1-2" of top stems attached. Cover with water and simmer until tender (30-40min for 2" beets). Drain and cover with cold water until cool enough to handle; then simply rub the skins off. If skins are stubborn, scrape off with blunt edge of plastic knife. Then proceed with recipe, adding water as needed to adjust taste. May add 1-2 tbsp. butter after completion if desired. - 25 Oct 2010 (Review from Allrecipes US | Canada)
Have been looking for a beet recipe that tasted like my grandmother's and mother's. Bingo! This was just wonderful and brought back many wonderful memories. Because I've been watching the carbs I used Splenda instead of sugar and added about 1 T. of butter to make the sauce glossy. It still tasted great without using real sugar. Thank you so much. - 21 Feb 2004 (Review from Allrecipes US | Canada)