Harvard Beets
These beets make a spicy and different side dish.
Two 15 ounce cans or jars of sliced beets
1/3 cup vinegar
¼ cup sugar
1 tablespoon cornstarch
¼ tsp. salt
1 tbsp. butter or butter substitute
1) Drain beets and reserve about ½ cup of the beet liquid.
2) In a medium-size sauce pan, mix the vinegar, sugar, cornstarch, salt
and the ½ cup of beet liquid until smooth.
3) Add the butter and cook the mixture over medium heat until thickened,
stirring continuously.
4) Add the beets and heat until just heated through (a few minutes). Keep
stirring.
Makes about 6 side servings.
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