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.
