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Harvard Beets

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Harvard Beets

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

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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1 comment

1 Margaret Whitesidemswnana { 07.06.15 at 9:57 am }

I have always made Harvard beets this way with canned beets. Do not know where the recipe came from, but I live in the South. Why are they so-named?

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