Harvard Beets With Vinegar Recipe
Ingredients
| Beets | 1 Can (10oz), undrained | |
| Cornstarch | 1 Tablespoon | |
| 1 tablespoon plus 1 teaspoon sugar | ||
| Salt | 3/4 Teaspoon | |
| Vinegar | 1/4 Cup (16 tbs) | |
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.
Chef
