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Harvard Beets Recipe |
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Ingredients 4 medium beets or one 16-ounce can sliced or diced beets 2 tbsp sugar 2 tsp cornstarch 3 tbsp vinegar 1 tbsp butter or margarine
Method Prepare, peel, slice or cut into 1/2 inch cubes, and cook fresh beets as directed in cooking vegetables. Drain, reserving 1/3 cup liquid. (Or, drain canned beets, reserving 1/3 cup liquid.) Combine sugar, cornstarch, and 1/8 tsp salt. Stir in reserved beet liquid, vinegar, and butter. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cooked or canned beets. Cook and stir about 5 minutes or till beets are heated through. Serves 4
Per 1/4 serving: 19 g carbohydrates, 104 calories, 3 g fat, 2 g Protein, 173 mg sodium |
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