Harvard Beets Recipe

  • 1/2 stick (1/4 cup) butter or margarine
  • 2/3 cup vinegar
  • 1/3 cup water
  • 2 tablespoons cornstarch
  • 2 cans (1 lb each) beets, drained and cubed
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Melt butter in a saucepan. Add cornstarch, sugar, and salt; stir to blend. Add vinegar and water; cook and stir until thickened. Add beets. Pour into a 1 /2-quart casserole. Cover with lid or foil and bake in a moderate oven (350°F) 30 minutes, or until bubbly. Serve hot. Garnish with lemon slices, if desired.

Yield: 8 to 10 servings.