Harvard Beets Recipe
Are you looking for a truly authentic Harvard Beets recipe? The flavor of Vegetable makes this dish all the more appetizing. A great Side Dish recipe is one like this. Include this Harvard Beets recipe in your most-liked list and make it as many times you wish to.
Ingredients
1 (16 ounce) can sliced beets, undrained
1 tablespoon cornstarch
1 tablespoon plus 1 teaspoon sugar
3/4 teaspoon salt
1/4 cup vinegar
Directions
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.
Stir.
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.
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.
Stir.
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.
