HARVARD SAUCE FOR BEETS Recipe
Summary
Ingredients
| Sugar | 2 Tablespoon | |
| Maizena | 2 Tablespoon | |
| Tabasco sauce | 2 Drop | |
| Stock/Beet juice | 1 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 541 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 763.6 mg31.8%
Total Carbohydrates 57 g19.2%
Dietary Fiber 0.3 g1.2%
Sugars 30 g
Protein 5 g10.8%
Vitamin A 0.3% Vitamin C 0.39%
Calcium 1% Iron 1%
*Based on a 2000 Calorie diet
Directions
1. In a pan, take sugar, salt and maizena (corn-starch).
2. Add vinegar, oil, tabasco sauce and stock or juice.
3. Cook on a very low flame. Stir continuously until it thickens and is of a smooth consistency.
SERVING
4. To serve Harvard Sauce, pour it over hot cooked beets which may be whole, diced or sliced. Top it with grated orange rind. A variation can be by using juice from fresh or canned beans over beans and topping it with slivered toasted almonds.
Chef
