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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix the sugar, cornstarch, vinegar, and water in a pot and boil for 5 minutes. | |
| 2 | Add the beets, toss well, and let stand for 30 minutes. | |
| 3 | Just 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.
Posted in Vegetable Recipes
