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Harvard Beets

4 servings

  • 1 1/4 pounds (5 medium) fresh
       beets, cooked, sliced
  • 1 Tablespoon cornstarch
  • 1 Tablespoon sugar
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 2/3 cup water
  • 1/4 cup vinegar

Heat 6 cups water, 1 TBS vinegar(to preserve color), and 1 tsp salt to boiling. Add whole beets (with all but 2-inches of beet tops amd root ends attached). Cover and heat to boiling, cook 40 minutes or until tender. Drain. Run cold water over beets; slip off skins and remove root ends.

In small saucepan, stir together cornstarch, sugar, salt & 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.

 
Nutrition Facts (1 point)
Amount Per Serving: Calories 84 - Calories from Fat 0
Percent Total Calories From: Fat 3%, Protein 11%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 554mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 2g, Vitamin A 46 units, Vitamin C 7 units, Calcium 25 units, Iron 1 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
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