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.

Bon appetit!