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Harvard Beets

I received this recipe from my Home Economics Teacher in Grade 8! One of the dishes we made in class!


8 to 10 cooked beets

1/4 cup white sugar

1/4 cup white vinegar

1/3 cup water or juice from cooking beets

1 ½ teaspoons cornstarch

2 tablespoons butter (optional)

1/4 teaspoon salt

Pinch of pepper

In a saucepan, combine the sugar, cornstarch, vinegar and cooled beet water. Bring to a boil, and cook for 5 minute. Add the cooked beets to the liquid, and simmer just a few minutes until thickened and beets are heated through. Stir in butter, salt and pepper and remove from the heat. Serve warm.