Quick Harvard Beets Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group

Ingredients

 Canned beets1 Pound, sliced, reserve liquid (1 Can)
 Sugar1 Tablespoon
 Cornstarch1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Vinegar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 262 Calories from Fat 4

% Daily Value*

Total Fat 0.43 g0.66%

Saturated Fat 0.06 g0.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1622.9 mg67.6%

Total Carbohydrates 64 g21.3%

Dietary Fiber 5.6 g22.4%

Sugars 44.6 g

Protein 3 g6.7%

Vitamin A 2.1% Vitamin C 21.2%

Calcium 8.6% Iron 18.9%

*Based on a 2000 Calorie diet

Directions

1. Drain beets, reserving liquid. Add enough water to beet juice to make 2/3 cup liquid.
2. Combine cornstarch salt, and pepper in saucepan. Add liquid and vinegar. Stir until smooth.
3. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring.
4. Add sliced beets and sugar; heat through.
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