- Harvard Beets
- 2 cups diced cooked beets (I use canned)
- 2 T. sugar
- 1 T. cornstarch
- 1/4 tsp. salt
- 1/4 cup white vinegar
- 2 T. margarine/ butter
How to make it
- Drain beets reserving 1/3 cup liquid.
- In pan: combine-sugar, cornstarch, and salt.
- Stir in reserved beet liquid, vinegar and butter.
- Stir using med. heat until mixture thickens.
- Add beets and heat thoroughly