Kittencal's Harvard Beets |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Since I make this for dinner parties this is a double recipe, if you are serving a very large dinner party you might want to double and serve it in two bowls, or you may reduce by half if desired, the mustard powder is only optional I always like to add in for an extra kick, 1 teaspoon onion powder is also great to add also - this makes a wonderful addition to a holiday dinner :) Ingredients:
2 (20 ounce) cans sliced beets (drain and reserve 2/3 cup the juice) |
1/2 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/4 teaspoon mustard powder (optional) |
1/2 cup vinegar |
3 -4 tablespoons butter |
1/2 teaspoon fresh coarse black pepper (or to taste) |
Directions:
1. Drain the canned beets and reserve 2/3 cup of the juice.
2. In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
3. Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
4. Mix in the butter until melted, then add/mix in the sliced beets.
5. Season with black pepper.
6. Delicious!
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