Harvard Beets - 2 Recipe - Cooking Index
Harvard Beets - 2 Recipe - Cooking Index
| 1 | Sliced beets - undrained | |
| 1 tablespoon | 15ml | Cornstarch |
| 4 teaspoons | 20ml | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 cup | 59ml | Vinegar |
1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside.
2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole.
3. Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth.
4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet liquid comes to a boil. Stir.
5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.
6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or until beets are heated through.
Source:
Daniel Faigin and Karen Davis Santa Monica, California, USA
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