Harvest Beets

Start preparing these beets at least an hour and a half before dinner needs to be on the table. The whole beets take a long time to soften, but they are worth the effort. They hit every tender tongue spot: sweet, tangy, salty and umami. I know the finished product looks like clumps of coagulated blood. You'll just have to trust me; they're the tastiest beets you'll ever eat. And now that I've said that, you'll probably never make them. Your loss!

Harvest Beets
 
3 whole beets, scrubbed
2 qts boiling water

Sauce: 
1/3 cup cold water
1 Tbs corn starch
2 Tbs sugar
1/4 tsp salt
1/4 C white vinegar
1/3 C reserved beet cooking liquid
2 Tbs butter

Cut tops and root ends off of beets. Wear an apron and use a cutting board; beets stain with a purple vengeance. Add to boiling water and cover pot. Cook until tender. Depending on the size of your beets, this can take anywhere from 45 minutes to an hour. When they are fork tender, remove them from the water (do not drain the water, you'll need some of it later) and run under cold tap water until the beets are cool enough to handle. Remove skin with paring knife and cut beets into bite-size cubes. In a small sauce pan, combine cold water and cornstarch until there are no lumps. Add salt, vinegar and beet liquid. Cook until thick. Remove from heat and melt butter in the sauce. Pour sauce over beets.

I serve these beets as a side to meatloaf or Veggie Meatballs, because they both start with 'M',  as in 'mmmmmmm'.