Harvard Beets
Ingredients
1/3 cup sugar
¼ cup vinegar
1 Tbsp. corn starch
¼ tsp. salt
½ cup water
Directions
- Cut off roots and leaves, cut beet in halves or quarters
- Place in pot, cover with water add pinch salt; bring to a boil
- Boil for 20 - 30 minutes until knife inserts easily
- Remove from heat, drain, add cold water
- Remove peel (should come off easily), cut into small cubes, place in dish
- While beets are cooking (or after) prepare sauce:
- Mix together remaining ingredients, heat until sauce turns translucent and begins to thicken.
- Add cubed beets and continue to cook until beets are heated through. Serve
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