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Vegetable
Harvard Beets
Beets in a sweet and sour sauce.
Recipe by Gail Chesson
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
6
Ingredients
- ¼ c sugar
- 1 T cornstarch
- 1 t salt
- ¼ c vinegar
- 10 beets, peeled, cooked and diced
Instructions
Reserve juice from cooked beetroot. Add water to make 1 cup.
Combine corn flour, sugar, seasoning and vinegar.
Add when the liquid boils, cooking till it thickens.
Add beetroot and heat through.
Tags
vegetable side
