Harvard Beets
Created by JostLori on April 18, 2021
- Servings: 6
- Prep Time: 5m
- Cook Time: 25m
- Recipe #36813
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.
Nutritional Facts
- Serving Size: 1 (182.8 g)
- Calories 187.6
- Total Fat - 6 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 212.2 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 3 g
- Sugars - 27.9 g
- Protein - 2.5 g
- Calcium - 28.3 mg
- Iron - 1.2 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg