Friday, March 13, 2015

Harvard Beets

"I love beets, especially pickled ones.  This recipe from my Mom is so easy and turns canned beets into a yummy side dish perfect for any meal.  I love the tangy, buttery sauce!"
1-(15 ounce) can of sliced or diced beets, drained with 1/3 cup liquid reserved for sauce
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1/4 cup vinegar
2 Tablespoons butter

Drain beets, reserving 1/3 cup liquid.  In a saucepan, combine sugar, cornstarch and salt.  Stir in reserved liquid and vinegar.  Add butter.  Heat over medium heat until sauce thickens, stirring often.  Add drained beets and heat through.  ENJOY!


  1. I have to tell you that I've never been a fan of beets, but my good friend is. I'll be sure to share your recipe with her.


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