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Harvard Beets



Recipe (click to expand)

3 tablespoon cornstarch  
1/3 cup sugar  
3/4 teaspoon salt  
1 1/2 cup beet liquid  
2 tablespoon vinegar  
1 1/2 tablespoon butter, or margerine  
3 cup beets, cooked, or can, 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.


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