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Harvard Beets

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“I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pare and dice raw beets.
  2. Cook in covered pan until tender.
  3. Mix cornstarch and sugar.
  4. Add liquid slowly, stirring into a smooth paste.
  5. Cook over low heat until slightly thickened.
  6. Add vinegar and butter.
  7. Stir to blend and pour over beets.

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