Microwaved Spicy Harvard Beets
|Diced beets||1 Can (10 oz), or sliced|
|White vinegar||3 Tablespoon|
Drain beets, reserving 1/3 cup of the liquid; set aside.
In a 1 quart casserole, combine cornstarch, sugar, and salt.
Stir in reserved beet liquid and vinegar.
Add beets and cloves; mix gently.
Cover with wax paper.
Microwave on HIGH (100%) for 6 minutes (stirring gently every 2 minutes) or until sauce thickens.
Stir in butter.
Let stand, covered, for 5 minutes before serving.