Harvard Beets
This is just like the recipe my mother used to make, that I lost and have been searching for, for Christmas dinner.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cornstarch
|
|
| ⅓ | cup |
sugar
|
|
| ¾ | teaspoons |
salt
|
|
| 1 ½ | cup |
beet juice
|
* |
| 2 | tablespoons |
vinegar
|
|
| 1 ½ | tablespoon |
butter
or margerine |
|
| 3 | cups |
beets
cooked, or can, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cornstarch
|
|
| 79 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
beet juice
|
* |
| 3E+1 | ml |
vinegar
|
|
| 23 | ml |
butter
or margerine |
|
| 7.1E+2 | ml |
beets
cooked, or can, sliced |
|
Directions
Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter. Cook over moderate heat, stirring constantly, until thickened. Add beets. Let stand 10 minutes. Heat.
