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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after slipping them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together. Ingredients:
2 cups raw beets, diced |
water, 3/4-inch deep in pan |
2 teaspoons cornstarch |
1/4 cup sugar |
1/4 cup beet juice, from beets (or water) |
2 tablespoons vinegar |
2 tablespoons butter |
Directions:
1. Pare and dice raw beets.
2. Cook in covered pan until tender.
3. Mix cornstarch and sugar.
4. Add liquid slowly, stirring into a smooth paste.
5. Cook over low heat until slightly thickened.
6. Add vinegar and butter.
7. Stir to blend and pour over beets.
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