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Beets, (sweet+sour/Harvard)*

Source of Recipe

from my mother-in-law some years back
Beets, (sweet+sour/Harvard)*

1/2 cup granulated white sugar
1 1/2 Tablespoons cornstarch
1 beaten egg, optional
1 Tablespoon melted butter
1/4 cup cider vinegar, (white is ok too)
1, 16 ounce can cut beets, drained, reserving
...juice into a measuring cup,
...(you may use a different style of beets
...such as sliced, driced or strips, but I
...prefer the cut style)

Mix the sugar and cornstarch together in a
saucepan. Stir in egg, if using.
You should have 1/2 cup of the beet juice.
If not, add enough water to make the 1/2 cup.
Add vinegar and beet juice to saucepan and
stir until the sugar is dissolved.
Cook on a medium heat until the sauce thickens,
I like to use a wire whisk to do this),
stirring occassionally so it does not stick to
the bottom of the pan.
Add beets. Stir to coat and heat them up.
Makes 4 servings.

OR
If you would prefer having the taste but not
the thickened (Harvard) style....do not use
the egg and just cook the beets in the juices.
Then after cooling, you may pour the beets and
it's juice into a jar, seal and refrigerate.
Enjoy.