Harvard Beets - 1

Recipe Ingredients

3 tablespoons	45ml	Cornstarch
1/3 cup	65g / 2.3oz	Sugar
3/4 teaspoon	3.8ml	Salt
1 1/2 cups	355ml	Beet liquid
2 tablespoons	30ml	Vinegar
1 1/2 tablespoons	22ml	Butter or margarine
3 cups	711ml	Beets - cooked or can, sliced

Recipe Instructions

1. Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter. 2. Cook over moderate heat, stirring constantly, until thickened. Add beets; let stand 10 minutes. Heat.

Source:
Daniel Faigin and Karen Davis Santa Monica, California, USA

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