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Harvard Beets


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Rate this recipe 4.5/5 (2 Votes)


  • 3 Cups Beets, diced and cooked
  • 1 Cup Liquid (beet juice and water)
  • 3 Tbs. Flour
  • 2 tsp. Sugar
  • 1 tsp. Salt
  • Dash of pepper
  • 1/3 Cup Vinegar



Step 1

Cook all together, stirring constantly, until smoothly blended and thickened. Put in sterilized jars and seal. Can also be frozen in containers instead.

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