Harvard Beets
Source of Recipe
Jean Grebner
List of Ingredients
- beets (1 can sliced or cubed beets OR 1 pint garden beets)
- 1/4 c. cornstarch
- 2/3 c. sugar
- 1 tsp. salt (canning)
- 1/3 c. vinegar
- 1 c. beet juice
Instructions
- Wash beets. Leave 1-2 inches on top. Cook until done like a potato.
- Save juice (1 c.) for recipe. Peel skin off (don't use a knife, use your hands). Dice and make your harvard beets.
- Combine the cornstarch, sugar, salt and vinegar in a saucepan and heat until the vinegar sauce starts to thicken.
- Add beet juice gradually and cook until thick and clear.
- Drain liquid from hot beets and add vinegar sauce; and keep it hot over hot water for 1/2 hour.
- Serve hot.
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