Harvard Beets
Polly Birt
1
Can
Beets - sliced or diced (Hot Packed beets are best)
1/3
CUP
Sugar
2
TSP
Cornstarch
1/4
CUP
Vinegar
1/2
CUP
Water
Salt and Pepper to taste
Drain liquid off beets, mix liquid with other ingredients and mix well.
Pour over beets in a saucepan, cover and heat for 5 minutes.
***Juice from Hot Packed beets can be used with more vinegar to make
Purple Hard Boiled Eggs, just steam eggs and cover with juice/vinegar blend.
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