Sweet and Sour Beets

These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• 1⁄3 cup sugar
• 1⁄4 cup dry white wine or 1⁄4 cup white vinegar
• 1⁄4 cup water, that you used to cook the beets with
• 1  tablespoon cornstarch
• 1⁄2 teaspoon salt (or to taste)
• 2  cups  cooked beets (sliced or diced)
• 1  tablespoon butter
• 1 -2  teaspoon  grated orange zest
•  black pepper

Directions

1. In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
2. Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
3. Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
4. Cook until liquid is clear (about 5 minutes).
5. Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
6. Season with black pepper is desired.