Buttered beets sl

8 servings

Ingredients

Quantity Ingredient
4 cups Pared, diced fresh beets
3 tablespoons Cornstarch
½ cup Sugar
¼ cup Vinegar
¼ cup Butter or margarine

Directions

Place beets in a large saucepan; add water to cover. Bring to a boil; cover and cook 15 minutes or until tender. Drain, reserving ½ cup liquid.

Combine next 2 ingredients in a saucepan; slowly stir in reserved liquid. Cook over medium heat, stirring until thickened and bubbly.

Remove from heat; stir in vinegar and butter. Pour over beets.

Dinner on the James River. Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-20-95

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