This is an easy delicious recipe for Harvard Beets that uses either canned or fresh beets. Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through.
Harvard Beets Ingredients: 1 1/3 cup sugar 2 4 Teaspoons cornstarch 3 1/3 cup beet juice (saved from the canned sliced beets) 4 Two 15 ounce cans sliced beets 5 3 Tablespoons butter 6 Salt and Pepper to taste
Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan. Cook over medium heat, stirring till thickened and bubbly. Add 1 tablespoons butter and salt and pepper to taste. Add drained beets and heat in the sauce till hot through.
Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil.