Place sugar, flour, butter, and vinegar in sauce
pan and cook until as thick as you like it. Pour over
cooked beets and serve. Adjust your choice of vinegar
or add more sugar to taste.
Harvard Beets
Kathryn Helbock, Nekoosa
3/4 cup sugar
2 tsp. cornstarch
1/3 cup vinegar
1/3 cup water
4 cups cooked beets, sliced or diced
3 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper |
Combine sugar and cornstarch, add
vinegar and water and boil for 5 minutes. Add the
beets and simmer for 1/2 hour. Add butter and season
with salt and pepper. Serve.
