Harvard Beets
Category : Pickles & Preserves
575 g medium size fresh beets 1 1/4 lb
15 ml cornstarch 1 tbsp
15 ml sugar 1 tbsp
3 ml salt 3/4 tsp
150 ml water 2/3 cup
50 ml vinegar 1/4 cup

In a large saucepan, heat 6 cups (1.5 L) water and few drops of vinegar (to perserve colour). Add beets. Cover and heat to boiling. Cook 35 to 45 minutes or until tender. Drain. Run cold water over beets, slip off skins and remove root ends. Slice beets.

In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets, heat through.

Serves: 4