Emma's Harvard Beets
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Yield: Serves 6 to 8.
These sweet-sour beets have a beautiful bright color and a lovely smooth sauce that doesn't turn gummy.Ingredients:
3 cups freshly cooked boiled beets (or use canned)1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
2 tablespoons butter
Instructions:
Slice or dice the beets. In a double boiler, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Add the beets and heat over hot water for 30 minutes -- do not boil. Remove cloves and then add butter just before serving.Browse Similar Recipes
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