Boistfort Valley Farm
Community Supported Recipe Box


When preparing beets, trim off all but 1 inch of the roots and 4-5 inches of the stems. Cooking time may vary, depending on the size of the beet.


  • 2 bunches fresh beets, trimmed but keep the greens
  • 2/3 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 cup cider vinegar
  • 2 tablespoons unsalted butter
  • Salt, to taste


dish: side
season: fall
  1. Simmer the beets, covered in salted water, until tender, about 20 minutes. Drain, reserving 1/2 cup of the liquid.
  2. Dip the beets in cold water until they are cool enough to handle. Slip off the skins.
  3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
  4. Gently stir in the beets and cook to heat through.
  5. Clean the greens in running water and steam until tender. Serve beets hot on bed of steamed greens.