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3 tablespoons cornstarch, or to taste (use less and the sauce is less thick, use potato starch for Pesach)
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
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