- Prep time
- 1 hour PT1H
- Cook time
- 40–45 minutes PT45M
- 6 pounds
Turn up the beet with some sweet and sour notes. Ginger, cloves and raspberry red wine vinegar make this dish a hit!
- 6 pounds red beets
- ½ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher or sea salt
- 4 cloves
- 1 piece of ginger (about 3 inches long), sliced into circles
- ½ cup raspberry red wine vinegar
Scrub beets clean and trim, leaving root and 1 inch of stem. 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, then cut into 1-inch wedges.
Combine sugar, cornstarch, salt, cloves and ginger in a heavy saucepan, then stir in vinegar. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain sauce, discard solids, then pour over beets. Gently toss to coat.
Chill completely and serve. Beets may be made up to 2 days prior to serving.