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Quick Harvard Beets

Chef.at.Home's picture
Ingredients
  Canned beets 1 Pound, sliced, reserve liquid (1 Can)
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Vinegar 1⁄4 Cup (4 tbs)
Directions

1. Drain beets, reserving liquid. Add enough water to beet juice to make 2/3 cup liquid.
2. Combine cornstarch salt, and pepper in saucepan. Add liquid and vinegar. Stir until smooth.
3. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring.
4. Add sliced beets and sugar; heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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