This Harvard beets recipe came from my Grandma and makes for a sweet and tangy treat. I have tried other recipes, but none are as flavorful as hers.
Ingredients
- white sugar: 0.75 cup
- cornstarch: 4 tsp
- white vinegar: 0.33333 cup
- water: 0.33333 cup
- beets: 2 cans (15 ounce cans, drained, sliced)
- butter: 3 Tbsp
- salt: 0.25 tsp
- pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.
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Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.
