Back to Recipe List

Harvard Beets

1/3 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup water, in which beets cooked
1/4 cup vinegar
2 cups beets, boiled
2 tablespoons butter

Select young medium size beets with fresh tops. Wash and scrub beets. Cut off the tops 2" above the root crown but do not remove roots. Cover and cook until tender. Drain leaving 1/4 cup of water in which beets were boiled. Drain and hold under cold water. Rub off skins and cut off tops and roots. Slice or dice and reheat with above mixture. over low heat for about 20 minutes.

Back to Recipe List