Betty's Harvard Beets -- Mother's Day

Betty demonstrates how to make Harvard Beets. This is a great vegetable for your Mother's Day table. The beets are cooked from scratch and flavored with orange juice, vinegar, sugar, salt, and butter.
Harvard Beets
8 medium-sized beets, washed (leaves trimmed and removed)
½ cup sugar
4 teaspoons cornstarch
½ cup vinegar
½ cup orange juice
2 tablespoons butter
kosher salt, to taste
Place beets in a large pot with enough water to cover beets. Bring beets to a boil over high heat. Reduce heat to medium-low and cook for about 45 minutes, or until fork-tender. Drain beets through a colander, the flood with cold water until beets are easy to handle. Peel beets and cut into slices or wedges, as desired. Set aside. In a medium-sized pot, mix sugar and cornstarch. Add vinegar and orange juice and boil 5 minutes, stirring constantly, until sauce is thickened and clear. Stir in butter. Combine beets and sauce. Sprinkle with kosher salt, to taste. Stir well to distribute flavors. Let stand at back of stove for 30 minutes (or refrigerate for a longer period of time). Heat beets all the way through right before serving. Pour Harvard Beets into nice serving dish and serve immediately. Enjoy! --Betty :)
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