HARVARD BEETS

Beets Recipes

Serves 6

  • 2tsp cornstarch
  • 1/3 cup sugar
  • ½ tsp salt, dash of pepper
  • 2/3 cup vinegar
  • 1/3 cup beet liquid
  • 3 cups sliced cooked beets
  • 1 tbsp butter

Mix dry ingredients together and add to vinegar and beet liquid. (Juice from when you are finished boiling the beets.) Cook slowly, stirring constantly, until thickened. Add beets and heat thoroughly. Stir  in butter just before serving.

From “From Garden to Table”, Joan Fielden/Stan Larke