Harvard Beets

Harvard Beets - adapted:

1 lb chopped beets and stems

1T tapioca starch

1/2 tsp salt, pepper

1/4 c apple cider vinegar

Chop up beets - stalks and all. Be sure to chop off any roots and tops, leaving the best for the pot. 

I had chopped up the stalks two weeks ago, so took out the darker ones to toss. 

Place into warm, almost boiling water. Cover. And keep the stove at 8.

Once it boils, turn down the stove to 4 and uncover.

You've got to watch it or it will overflow and that would be awful. Beets stain. Everything. Pink.

Cook an additional 5 minutes. On 4.

Drain. Catch the beet juice if you'd like. Place 1/2 c beet juice in pan with cooked beets.  Cool and add to smoothies. 

Place the drained beets back into the pan. Mix sauce in a small bowl. Blend well. Then pour on beets in pan.

1T tapioca starch

1/2 tsp ea: salt, pepper

1/4 c vinegar (4 T)

2 drops liquid monkfruit 

Cook on 4, stiring constantly. It will thicken and stick to the beets within about 4 minutes.