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Harvard Beets
 
 

1 tablespoon cornstarch 3 tablespoons sugar ½ tablespoon salt ¼ cup vinegar ¼ cup water 2 tablespoons butter 3 cups cooked beets, sliced Mix cornstarch, sugar and salt. Add vinegar and water and boil for 5 minutes, stirring constantly. Add the butter and beets and let stand until the sauce becomes red. Reheat if necessary.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.