Harvard Beets Li
Yield
4 servingsPrep
15 minCook
6 minReady
21 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
beets
canned, undrained |
|
| 1 | tablespoon |
cornstarch
|
|
| 4 | teaspoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
beets
canned, undrained |
|
| 15 | ml |
cornstarch
|
|
| 2E+1 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 59 | ml |
vinegar
|
|
Directions
- Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures ⅔ of a cup.
Set aside.
2 Mix together cornstarch, sugar and salt in a deep, 1½-quart, heat-resistant, non-metallic casserole dish.
Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth.
Heat, covered, in Microwave Oven 1½ minutes or until beet liquid comes to a boil.
Stir.
Boil beet liquid for an additional 1 minute. Stir after 30 seconds.
Add beets and heat, uncovered, in Microwave Oven 3 minutes or until beets are heated through.
