HARVARD BEETS (sweet & sour)


HARVARD BEETS  (sweet & sour)


8 oz. can diced beets

1 T. sugar

1 ½ tsp. cornstarch

1/8 tsp. salt

2 T. vinegar

1 T. butter


Drain the beets, reserving 1/3 cup liquid.  In saucepan, combine sugar, cornstarch, and salt. Stir in reserved beet juice and vinegar.  Add butter;  cook and stir over low heat till mixture thickens and bubbles.  Caution:  mixture scorches easily.  Add beets;  heat through.  Serves 4-5.