Harvard beets have a slightly creamy, sweet 'n sour dressing. This tasty side dish goes well with any meal.

• 2 (16 oz.) cans - tiny whole or sliced red beets, or
  2 lbs. fresh red beets (about 8 medium size)
• 2 T. cornstarch
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 tsp. salt
• 2 T. butter

Preparation -
If using fresh beets, cut off the tops and scrub the beets. Place the beets in a large saucepan. Add water; bring to a boil and cook until the beets are tender - about 45 minutes. Drain, reserving 1 cup of the liquid. Slip the skin off the cooked beets. Leave very small beets whole, slice or cut larger beets. Set the beets aside. If using canned beets, drain the juice into a saucepan, reserve 1 cup beet juice and set the beets aside.

Pour the beet juice into a saucepan. Add the vinegar. Separately, combine the cornstarch, sugar and salt. Stir the mixture into the beet juice. Cook, over medium high heat, stirring constantly, until the juice is clear and thickened. Reduce heat to low. Stir in the beets and heat through. Remove from heat, stir in the butter, and serve.

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Content copyright © 2009 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Sandy Moyer for details.

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