HARVARD BEETS (VEGAN AND SUGAR FREE)

Harvard Beets (Vegan and Sugar Free) image

Provided by Jo Zimny

Time 45m

Number Of Ingredients 9

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FOR THE BEETS
2 c beets, peeled and diced
enough water to cover (note you may need to add more over the cooking process)
FOR THE SAUCE
2 tsp organic cornstarch
1/4 c (plus two teaspoons) xylitol
1/4 c liquid from beets
2 Tbsp white vinegar
2 Tbsp earth balance, vegan buttery spread

Steps:

1. Peel and dice the raw beets. (Cook them completely if you are going to use the left over liquid from the beets because you will need it to mix in the rest of the ingredients.)
2. Cook the diced beets in a covered sauce pan for about 30 minutes or until tender. Check the beets every 10 minutes to make sure the water hasn't evapourated on you. And remember you will need at least 1/4 cup of liquid when they are done cooking, so add more water to the pot if need be.
3. Once the beets are done, In another saucepan, mix the cornstarch and xylitol. Add the beet liquid and heat on med. low until thickened.
4. Add the vinegar and Earth Balance and cook a little longer, but be careful not to let it thicken too much.
5. Stir the red beet liquid into the cooked beets and then put them in a container in the fridge. Cool completely. This makes 16 oz. or two cups of beets.
6. Enjoy!