NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Harvard Beets

1 qt. beets
1 ½ T. cornstarch
¼ c. vinegar
½ c. sugar
¼ c. water
2 T. butter
salt to taste

Mix sugar and cornstarch; add vinegar and water. Boil 5 minutes. Cut beets into pieces and add sauce. Let stand 30 minutes. Just before serving, heat and add butter.

Carol Boyer
Fort Valley


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