Harvard Beets

Portion Size: ½ cup beets 

Ingredients: Yields: 8 servings

Ingredients Notes: 
½ cup sugar
1½ teaspoons cornstarch
¼ cup cider vinegar
¼ cup water
4 cups cooked beets, Washed, peeled and sliced or cubed or canned
2 tablespoons olive oil, margarine, or butter


Steps:Directions: Critical Control Point /Quality Assurance
1Mix the sugar, cornstarch, vinegar, and water in a pot and boil for 5 minutes.
2Add the beets, toss well, and let stand for 30 minutes.
3Just before serving, add the margarine and reheat to the boiling point.  

Variations: Beets can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.