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Sliced Harvard Beets Recipe
|Fresh beets/Null||5 Medium (NULL)|
|Cornstarch/Null||1 Tablespoon (NULL)|
|Sugar/Null||1 Tablespoon (NULL)|
|Salt/Null||3⁄4 Teaspoon (NULL)|
|Pepper/Null||1 Dash (NULL)|
|Water/Null||2⁄3 Cup (10.67 tbs) (NULL)|
|Vinegar/Null||1⁄4 Cup (4 tbs) (NULL)|
Serving size: Complete recipe
Calories 1101 Calories from Fat 32
% Daily Value*
Total Fat 4 g6%
Saturated Fat 0.61 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3227.2 mg134.5%
Total Carbohydrates 246 g81.8%
Dietary Fiber 63.6 g254.5%
Sugars 168.3 g
Protein 37 g73.1%
Vitamin A 15% Vitamin C 185.2%
Calcium 36.8% Iron 101.3%
*Based on a 2000 Calorie diet
Cut beets into slices.
In small saucepan, stir together cornstarch, sugar, salt and pepper.
Gradually stir in water and vinegar.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in beets; heat through.
With canned beets: Use 1 can (1 pound) sliced beets, drained (reserve liquid).
For the water, use reserved beet liquid plus enough water to measure 2.3 cup.