Harvard Beets

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Harvard Beets

1 Tbsp cornstarch
3 Tbsp sugar
1/2 Tbsp salt
1/4 cup vinegar
1/4 cup water
2 Tbsp butter
3 cups cooked beets, diced

Mix cornstarch, sugar and salt. Add vinegar and water and boil for 5 minutes, whisking constantly to prevent lumps. Add the butter and beets and let stand until the sauce becomes red. Reheat if necessary.

   

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