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Harvard Beets

by Farmers' Almanac Staff | Monday, September 24th, 2012 | From: Side Dishes

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Harvard Beets

Ingredients:
2 cups cooked beets, sliced or diced
1 1/4 cups beet liquid (reserved
from cooked beets)
3 tablespoons cornstarch
1/3 cup sugar
3/4 teaspoons salt
2 tbsp. vinegar
1 1/2 tablespoons butter

Directions:
Mix cornstarch, sugar, and salt in saucepan. Blend in beet liquid, vinegar, and butter. Cook over medium heat, stirring occasionally, until thickened. Add beets and let stand for 10 minutes. Serve hot or cold.

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