I really didn't like beets until my mother made these. When I've served them to guests or taken them to a gathering, many people have told me how much they like them. The combination of ingredients may sound a bit unusual, but they really taste good together.
- 3 cans (16 ounces each) sliced beets
- 2 tablespoons cornstarch
- 1 cup vinegar
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- 3 tablespoons ketchup
- 1 teaspoon vanilla extract
- 25 whole cloves, tied in a cheesecloth bag
- Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight. Yield: 10-12 servings.
Originally published as Best Chilled Beets in Country February/March 1995, p51
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