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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



1. Wash beets. Leave 1-2 inches on top. Cook until done like a potato.
   
   
2. Save juice (1 c.) for recipe. Peel skin off (don't use a knife, use your hands). Dice and make your harvard beets.
   
   
3. Combine the cornstarch, sugar, salt and vinegar in a saucepan and heat until the vinegar sauce starts to thicken.
   
   
4. Add beet juice gradually and cook until thick and clear.
   
   
5. Drain liquid from hot beets and add vinegar sauce; and keep it hot over hot water for 1/2 hour.
   
   
6. Serve hot.