Harvard Beets

Harvard Beets
by Linda C Butler

Aunt Myrt invited us for lunch one time when she lived in a seniors’ complex at Ft Langley.  Her unit was small, but we gathered round her little table for lunch.  Harvard Beets is one of the dishes she served. Aunt Myrt always had a well-stocked pantry and knew how to turn simple ingredients into appetizing dishes. She always kept a can of beets on hand for unexpected company because it is such a quick vegetable to serve.  I also like quick recipes that look special:

Harvard Beets
1 – 16 oz can of beets
½ cup white vinegar
¾ cup white sugar
1 Tablespoon cornstarch

Drain the beet liquid into a saucepan.  Add vinegar, sugar and cornstarch.  Bring to a boil, stirring until the cornstarch thickens. Reduce heat and stir in the beets and cook until heated.  Serve. (This could also be made in the microwave if you stir occasionally as it cooks.)

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About Linda C Butler

I write pioneer stories from the Herb Lake Ghost Town. Please do not re-blog this material or re-publish without my permission.
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