Harvard Beets II Recipe

Step 1

Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside.

Step 2

Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole.

Step 3

Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth.

Step 4

Heat, covered, in Microwave Oven 1 1/2 minutes or until beet liquid comes to a boil. Stir.

Step 5

Boil beet liquid for an additional 1 minute. Stir after 30 seconds.

Step 6

Add beets and heat, uncovered, in Microwave Oven 3 minutes or until beets are heated through.

Things You'll Need

  • 16oz Can sliced beets, undrained
  • 1T Cornstarch
  • 4t Sugar
  • 3/4t Salt
  • 1/4c Vinegar

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