Harvard Beets

by on April 16, 2013 » Add the first comment.
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  • 2 CU beets (cooked, cubed or sliced) or 1 16 oz can
  • 3/4 CU sugar
  • 1/2 CU red wine or white vinegar
  • 1 TBL cornstarch
  • 2 tsp butter
  • salt to taste


  1. Drain the beet liquid into a medium saucepan
  2. Add above ingredients to the saucepan
  3. Bring to a boil over medium-high heat
  4. Reduce heat and simmer 2 min
  5. Stir continually
  6. Add beets to saucepan and stir until heated

Find more like this: Appetizers and Sides

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