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Beets, Harvard (D/P, KLP, TNT)
Source: Self
Serves: 6

3 tablespoons cornstarch, or to taste (use less and the sauce is less thick, use potato starch for Pesach)
1/3 cup sugar
3/4 teaspoon salt
1-1/2 cups beet cooking liquid, or liquid plus water to equal 3 cups
2 tablespoons vinegar
1-1/2 tablespoons butter or margarine
3 cups beets, cooked or canned, sliced

Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter.

Cook over moderate heat, stirring constantly, until thickened. Add beets; let stand 10 minutes. Heat.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A