CFR

Baby Beets With Dill

When I was growing up my mother used to make “Harvard Beets” which were boiled beets with sugar and vinegar in the water. I do something similar now, but use much less sweetening and fresh herbs for seasoning.

12 to 16 Baby Beets or smaller beets cut into quarters
1/2 Cup red wine vinegar
1/4 cup maple syrup
2 Tablespoons fresh dill, chopped but one sprig left for garnish
Water to cover beets

Peel the beets and arrange them in one layer on the bottom of a pot or saute pan. Add vinegar and maple syrup, and enough water just to cover the beets. Put a lid on the pot and bring to a boil, turning the heat down to simmer as soon as it reaches boiling temps.  Cook until the beets can be easily poked with a fork or knife blade. Drain and put in a bowl, tossing with the chopped dill after the beets have begun to cool.

These beets are good when served warm, room temperature or cold.

These beets are good when served warm, room temperature or cold.

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