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Harvard Beets

  • 2 cans (16 oz. each) tiny whole beets or sliced beets, or
    2 lbs. fresh red beets (about 8 medium size beets)
  • 2 T. cornstarch
  • 1/3 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/4 tsp. salt
  • 2 T. butter

Preparation -
If using fresh beets, cut off the tops and scrub the beets. Place the beets in a large saucepan; add water; bring to a boil, reduce heat to medium and cook for about 40 minutes or until the beets are tender. Drain, reserving about 1 cup of the liquid. Slip the skins off the cooked beets. Leave very small beets whole, slice or cut the larger beets into pieces. Set the beets aside. If using canned beets, drain the juice into a saucepan, reserve the beet juice and set the beets aside.

Pour the red beet juice into a saucepan. Add the vinegar. Separately, mix the cornstarch, sugar and salt together. Stir this mixture into the beet juice. Cook over medium high heat, stirring constantly, until the juice is clear and thickened. Reduce heat to low. Add the beets, stir, and cook until the beets are heated through. Remove from heat, stir in the butter, and serve.

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