Harvard Beets

By RebeccaCampbell

Ingredients

• Harvard Beets
• 2 cups boiled beets, cubed
• 1/3 cup sugar
• 1 T cornstarch
• 1/3 cup vinegar
• 1/4 cup water in which beets were cooked
• 1/2 tsp. salt
• 2 T butter melted

Preparation

Step 1

Combine the cornstarch and sugar, add the beet water, vinegar and salt, and bring to a boil stirring until thick and smooth. Add the beets and cook over a low fire for about 20 minutes. When ready to serve add butter and bring to a boil. (from: New England Cook Book)