Simmered Harvard Beets
|Vinegar||2 Fluid Ounce|
|Water||4 Fluid Ounce|
|Cooked beetroots||1 Pound, thinly sliced|
In a small mixing bowl, combine the sugar and cornflour [cornstarch] and set the bowl aside.
In a medium sized saucepan, heat the vinegar and water together over low heat.
When the mixture is lukewarm, gradually add the sugar mixture, stirring constantly with a wooden spoon until it is completely absorbed.
Bring the mixture to the boil and cook, stirring constantly, for 2 minutes, or until the sauce is fairly thick and smooth.
Add the beetroots [beets] to the pan and stir to baste well.
Simmer the beetroots [beets] for 5 to 8 minutes, or until they are heated through.
Remove the pan from the heat and serve at once.