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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Harvard Beets Category Vegetables Total Hits 659 Rating | voted : 0 times The Recipe Ingredients 3 tablespoon cornstarch 1/3 cup sugar 3/4 teaspoon salt 1 1/2 cup beet liquid 2 tablespoon vinegar 1 1/2 tablespoon butter, or margerine 3 cup beets, cooked, or can, sliced Directions: Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter. Cook over moderate heat, stirring constantly, until thickened. Add beets. Let stand 10 minutes. Heat.

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