Do you love beets? We have always loved beets in this household. Back in the day, I used to buy canned Harvard Beets – thinking they were divine. However, when you look at the ingredients and it says “modified cornstarch”, that is definitely a no go in any gluten free household. In Canada, fortunately all cornstarch is naturally Gluten Free.
In looking on the internet, I found a recipe that I used as a guideline, (keep paging down…it will show up) but then changed it up to add a “Danish” flare using some spices. So yummmy! This would be a lovely side dish to any meal, but I am thinking it may become a regular for Thanksgiving and Christmas.
3 cups organic beets diced
1 cup strained beet water
2 Tblsp. Organic Balsamic Vinegar
1 Tblsp. Pure White Vinegar
1 1/2 Tblsp. Coconut Sugar
1 1/2 Tblsp. cornstarch
pinch of ground cloves and ground allspice
salt and pepper to taste
Cut the top green parts off of the beets, leaving about 2 inches. Scrub really well and place in a pot, whole, to boil. I used about 8 medium sized beets. (when cooking on a low steady simmer, lid on, my beets took 1 1/2 hrs. to cook – cooking time will depend on the size of your beets) Once cooked, drain the beet water through a strainer into a medium sized bowl and set aside.
Allow the beets to cool. Once cool, peel and dice into 1/2 inch pieces. In a medium sized pot, add the 1 cup of strained beet water, sugar, spices, salt and pepper, vinegars and cornstarch, whisking well to remove any lumps.