Nathin Bye, Wildflower Grill
“Two of my favourites. Both recipes have been used in my home for years, and the beets recipe has been passed down now three generations, with a few tweaks.” Nathin Bye
- 4 c beets
- ½ c white sugar
- 2 T cornstarch
- 1/3 c white balsamic vinegar
- 1/3 c water (use the water that you cook the beets in for extra flavour)
- ¼ c Alberta wildflower honey
- 3 T unsalted butter
- ¼ t kosher salt
- 1/8 t black pepper
Start by cooking the beets. We use golden beets, but if you prefer red, striped, or candy cane, use those. The beets need to be cooked to 95 per cent done, they should still have a little bite to them.
Combine sugar and cornstarch, then add to the vinegar, water, honey and bring to a boil for about 5 minutes.
Add cooked beets and simmer, then add in the butter and seasoning. Serves 4-6.