HARVARD BEETS
Servings: 8
Ingredients
Ingredient
- 29 oz (2 cans) BEETS, CANNED, SLICED, INCL LIQUIDS
- 1 tsp CLOVES GROUND
- 3 tbsp CORNSTARCH
- ¼ c WATER COLD
- ¼ c SUGAR GRANULATED
- ¼ tsp SALT
- 2 tbsp VINEGAR DISTILLED
- 4 Tbsp BUTTER UNSALTED
Instructions
METHOD
- Drain beets; reserve liquid for use in Step 2 and beets for use in Step 6.
- Take reserved liquid and add water to equal 2 cups. Add cloves to liquid; bring to a boil.
- Dissolve cornstarch in cold water; add to boiling liquid. Cook for 5 minutes; stirring constantly until thick and clear.
- Add sugar, salt, vinegar, and butter to thickened mixture, stir until blended.
- Add drained beets to sauce