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Harvard Beets With Vinegar Recipe
|Canned sliced beets||16 Ounce, undrained (1 Can)|
|Sugar||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Vinegar||1⁄4 Cup (4 tbs)|
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
Add enough water so that beet liquid measures 2/3 of a cup.
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.