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Harvard Beets
Sweet and Tart! |
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1 16oz. can beets (NOT pickled)
1/2 cup white vinegar
3/4 cup white sugar
1 Tbls. cornstarch
salt to taste
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Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through. Approx. 2 minutes.
We like these with Grams' Tater Tot Casserole and canned biscuits. I say it serves 2-4 because at my house I have to double the recipe to serve 4.
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Preparation Time: 15-20 minutes |
Serves: 2-4 |
| Recipe Origin: United States |
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Submitted by: |
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Donna Duncan
Idaho
United States |
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| This recipe has been viewed 3823 times. |
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