Yields 6 servings
- 2 16-ounce cans sliced beets
- 1/3 cup vinegar
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 tablespoon butter
Drain beets, reserving 1/2 cup liquid.
In 2- quart sauce pan, mix vinegar, sugar, cornstarch, salt and liquid until smooth; add butter.
Over medium heat, cook until thickened, stirring constantly.
Add beets and cook just until heated through, stirring occasionally.
If you like Harvard beets you might like these other Thanksgiving side dishes…
Dinner Rolls (divide dough into 16 for dinner roll size rather than sandwich size)
Cranberry Mold (uses raw cranberries and apples)
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