Harvard beets ii

4 servings

Ingredients

Quantity Ingredient
16 ounces Can sliced beets, undrained
1 tablespoon Cornstarch
4 teaspoons Sugar
¾ teaspoon Salt
¼ cup Vinegar

Directions

1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures ⅔ of a cup. Set aside.

2 Mix together cornstarch, sugar and salt in a deep, 1½-quart, heat-resistant, non-metallic casserole.

3. Gradually add beet liquid and vinegar to cornstarch mixture.

Stir until smooth.

4. Heat, covered, in Microwave Oven 1 ½ minutes or until beet liquid comes to a boil. Stir.

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

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

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