Harvard Beets

Yield: 12 servings ( Serving Size: servings )
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  • 1/2 stick(s) butter
  • 4 can(s) chopped beets
  • 1 cup(s) corn starch
  • 1 1/3 cup(s) sugar
  • 1 1/3 cup(s) vinegar
  • 1 cup(s) water


  1. Combine beet juice with all other ingredients except beets and bring to a boil. Add beets. Let sit for 30 minutes. Reheat and serve.
January 2013

This recipe is a personal recipe added by RoseHaven and has not been tested or endorsed by MyRecipes.

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