Roasted Red Harvard Beets


Serves 6


  • 6 medium fresh beets, washed and trimmed
  • 2 Tablespoons sugar
  • 2 teaspoons cornstarch
  • 3 Tablespoons vinegar
  • 1 Tablespoon butter
  • 1/3 cup water


  1. Preheat oven to 400° F. Place beets on large sheet of aluminum foil, fold edges together and seal tightly. Bake for approximately 1 hour or until the beets are tender; remove from oven and set aside to cool. Meanwhile, combine sugar, cornstarch and 1/8 teaspoon salt. Stir in water, vinegar and butter. Cook and stir on stovetop or in microwave until thick and bubbly. When beets are cool, remove skin and cut into chunks or slices. Add beets to sugar/cornstarch mixture and heat through – about 5 minutes. Serve warm.



  • Sunbeam Farms CSA - Linda Albers – 880-5970
  • Wissel Farms – Nampa – 467-1880
  • Reggie’s Veggies