You can make these Harvard Beets with canned beets or boiled or roasted fresh beets. My girls both like these. It’s not a strong pickling, like pickled beets. More like a sweet and sour mild flavor.
- 15- oz can of beets, sliced, drained with juice reserved
- 1 Tablespoon sugar
- 1 Tablespoon cornstarch
- 2-3 Tablespoons vinegar
- 2 teaspoons butter
- Drain the beets and save 1/4 cup of the liquid. Slice the beets if they’re not already sliced.
- In a small saucepan, heat the beet juice, sugar, cornstarch and vinegar, stirring until smooth. Add the sliced beets and warm through, then stir in the butter.