Ingredients
- 30 ounces beets, sliced (reserve liquid, 2 cans, 15 oz each)
- 4 teaspoons cornstarch
- 1/2 cup sugar, scant
- 1/3 cup beet juice (reserved beet liquid)
- 1/3 cup white vinegar
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Drain the canned beets, but reserve 1/3 cup of the liquid. In a small prep bowl, stir the cornstarch into the reserved beet liquid until there are no lumps.
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Step 2: In a saucepan, combine the beet liquid/cornstarch, sugar, and vinegar. Bring to a boil and cook for 5 minutes.
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Step 3: Add the drained beets to the saucepan and simmer for 15 minutes. Stir in the butter, salt and pepper.
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Step 4: Serve warm or refrigerated.
We hope you enjoy this recipe!
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