Does anyone else remember eating those Harvard beets (thought detour: why are they called Harvard beets?) in a glass jar? We had them every once in a while when I was a kid. And while at the time I wasn't in love, I've come to appreciate them in a way a child cannot. They're sweet and sour in a really nice way. So I'm actually pretty excited that I have managed to find a recipe that turns out a pretty fantastic fresh version. No, I'm not being sarcastic. These are yummy. Give 'em a try.
Glazed Baby Beets
From Alton Brown
20 baby beets, peeled
2 cups apricot juice or nectar
3 tablespoons white balsamic vinegar
2 tablespoons honey
In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.
Makes 4 servings