Harvard Beets With Vinegar Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Canned sliced beets16 Ounce, undrained (1 Can)
 Cornstarch1 Tablespoon
 Sugar4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Vinegar1⁄4 Cup (4 tbs)
 Salt3⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 286 Calories from Fat 5

% Daily Value*

Total Fat 0.64 g0.99%

Saturated Fat 0.1 g0.51%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2336.1 mg97.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 8.3 g33.2%

Sugars 45 g

Protein 4 g8.3%

Vitamin A 2.2% Vitamin C 31%

Calcium 7.3% Iron 46.4%

*Based on a 2000 Calorie diet


Drain liquid from beets into measuring cup.
Add enough water so that beet liquid measures 2/3 of a cup.
Set aside.
Mix together cornstarch, sugar and salt in a deep, 1 1/2 quart, heat-resistant, non-metallic casserole.
Gradually add beet liquid and vinegar to cornstarch mixture.
Stir until smooth.
Heat, covered, on full power 1 1/2 minutes or until beet liquid comes to a boil.
Boil beet liquid for an additional 1 minute.
Stir after 30 seconds.
Add beets and heat, uncovered, on full power 3 minutes or until beets are heated through.