Harvard Beets


  • 3 cups cooked diced beets
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 tablespoons butter


  1. Mix the sugar, salt and cornstarch in a saucepan.
  2. Add vinegar and water and stir until smooth. Cook for 5 minutes.
  3. Add beets to the hot sauce and let stand for 30 minutes.
  4. Just before serving, bring to a boil and add butter.

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