Recipes

Harvard Beets

Side Dish  Vegetable 

• 2 cans sliced beets
• 1/4 c. vinegar
• 2 Tbsp. cornstarch
• 2 Tbsp. sugar
• pinch of salt

Drain beets, reserving 3/4 cup beet juice. Combine vinegar, reserved beet juice, cornstarch, sugar, and salt in top of double boiler. Cook over low heat until thickened, stirring frequently. Add beets; heat through.

Yield 8 servings.

I used to make these when I worked, for a covered dish dinner we would have sometimes. I would always get asked about how to make them. My first introduction to this recipe came from one of my best friends.

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