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Harvard Beets

4 medium beets, peeled

2 T sugar
1 T cornstarch
1/4 t salt
2 T vinegar
2 T butter


Dice beets into 1/2" cubes.  Cook, covered, in a small amount of boiling salted water until tender (about 20min).  Drain, reserving 2 T cooking liquid.


In a saucepan combine sugar, cornstarch, and salt. Stir in beet cooking liquid, vinegar, and butter. (If there is less than 2 T beet liquid, add water to make 2 T.)

Cook, stirring continuously until mixture thickens and turns clear. Add beets and heat through. Serves 4.

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