Easy As 1-2-3 Harvard Beets

READY IN: 10mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon cornstarch
  • 2
    tablespoons sugar
  • 3
    tablespoons vinegar (white or cider)
  • 1
    (15 ounce) can beets, drained (sliced, julienned, or diced)
  • 12
    cup beet juice, from the liquid in the can
  • 1
    tablespoon butter
  • salt and pepper, to taste
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DIRECTIONS

  • In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
  • Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
  • Cook over medium heat, stirring till thickened and bubbly.
  • Add 1 tablespoons butter and salt and pepper to taste.
  • Add drained beets and heat in the sauce till hot through.
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