Harvest Beets

Recipe written by Roosevelt Lewis

Serves: 6 servings

Ingredients:

• 2 pounds beets, peeled and cut into ¼ inch slices
• 1 tablespoon cornstarch
• ½ cup brown sugar
• 1 tablespoon honey
• ½ teaspoon cinnamon
• ⅓ cup cider vinegar
• ½ cup beet liquid
• ½ cup cherry juice
• ½ cup orange juice
• 1 teaspoon vanilla
• 1 teaspoon kosher salt
• Dash fresh cracked black pepper
• 3 tablespoons unsalted butter

Directions:

Boil beets in their skins until tender for about 45 minutes.

Drain beets and cool. Reserve some of the liquid for sauce.

Peel and cut beets into ¼ inch slices.

Add vinegar, orange juice, cherry juice, and vanilla. Bring to a boil. Whisk in cornstarch to thicken. Reduce heat and simmer for 5 minutes until nice and syrupy.

Add beets to pan and stir to coat beet well.

Take beets off the heat. Let beets sit for 30 minutes. Place pot back on heat and slowly bring to a boil. Stir in a little bit of butter at a time. Serve.