Buttered Beets

Oxmoor House
8 servings


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4 cups pared, diced fresh beets
3 tablespoons cornstarch
1/2 cup sugar
1/4 cup vinegar
1/4 cup butter or margarine


Place beets in a large saucepan; add water to cover. Bring to a boil; cover and cook 15 minutes or until tender. Drain, reserving 1/2 cup liquid.

Combine next 2 ingredients in a saucepan; slowly stir in reserved liquid. Cook over medium heat, stirring until thickened and bubbly. Remove from heat; stir in vinegar and butter. Pour over beets.

Created date

February 2010