Harvard Beets

 

When I found this recipe it was called "Grandma's Harvard Beets", but my grandma never made it.  Neither did my mom.  I made something similar a long time ago (but not in a Galaxy far, far way) but lost the recipe.   

People who don't like beets will eat this.

Anyway... this is for canned beets.  You could use fresh, but you'd need to cook them first.  And I'm too lazy for that.  *shrug*  

 

1/3 cup sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup beet liquid (from the can) or water
1 can (15 oz) diced or shoestring beets
3 Tablespoons butter1/4 teaspoon salt
1/4 teaspoon pepper

 

Drain the beets, reserving 1/3 cup liquid.

Stir cornstarch and sugar together.

Heat the vinegar and beet liquid in a saucepan, stir in sugar mixture.  Bring to a boil, reduce heat to medium and cook and stir until thickened.  (just a few minutes don't walk away from it).

Add beets, simmer until hot and the sauce is as thick as you want.   Stir in the butter, salt, and pepper.

 I have used sliced beets for this, but it's awkward. LOL