Harvard Beets

Oxmoor House
2 to 4 servings


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1 pound beets (about 2 cups), cleaned and boiled
3 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
1/4 cup vinegar
1 tablespoon butter or margarine
1/2 teaspoon salt
Fresh parsley sprigs


Dice beets, and set aside.

Combine sugar and cornstarch in a medium saucepan; stir well. Gradually add water; stir until smooth. Add vinegar and butter; cook over medium heat, stirring constantly, until butter melts and sauce is thickened. Add beets and salt; cook over medium heat 5 minutes or until thoroughly heated. Garnish with parsley sprigs.

Created date

February 2010