Harvard Beets
Polly Birt
1 Can Beets - sliced or diced (Hot Packed beets are best)
1/3 CUP Sugar
2 TSP Cornstarch
1/4 CUP Vinegar
1/2 CUP Water
Salt and Pepper to taste
Drain liquid off beets, mix liquid with other ingredients and mix well.
Pour over beets in a saucepan, cover and heat for 5 minutes.


***Juice from Hot Packed beets can be used with more vinegar to make
       Purple Hard Boiled Eggs, just steam eggs and cover with juice/vinegar blend.

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