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Harvard Beets

Yield 2 to 4 servings


  • 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

How to Make It

  1. Dice beets, and set aside.

  2. 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.

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