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Harvard Beets

Source of Recipe

Shanny


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8020.4

List of Ingredients

1 can diced beets (or 2 cups fresh, cooked & diced)
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1/4 cup vinegar
2 tbsp. butter


Recipe

Drain beets and reserve 1/3 cup of the juice. Combine sugar, cornstarch and salt; add beet juice, vinegar & butter. Cook over medium heat until thickened, stirring constantly. Add beets and warm to serving temperature.

(and if you're cooking 'em from scratch, you don't need to peel 'em first - in fact, you leave an inch or so of stems and root too, while you cook them, and after they're done, the skin, stem & root all just slides off like magic. When they're tender (poke 'em like you would a boiled potato), just drain 'em, run cold water over to cool 'em enough to handle, and using your hands, rub the skins off.