Harvard Beets

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: 30 mins
• Serves: 4

Ingredients

• 2  cups raw beets, diced
•  water, 3/4-inch deep in pan

• Sauce

• 2  teaspoons cornstarch
• 1⁄4 cup sugar
• 1⁄4 cup  beet juice, from beets (or water)
• 2  tablespoons vinegar
• 2  tablespoons butter

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.