Harvard Beets Ii Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Can sliced beets, undrained
3/4 tsp: Salt,
1 tbsp: Cornstarch,
1/4 cup: Vinegar,
4 tsp: Sugar,
Directions:
1. Drain liquid from beets into measuring cup. Add enough water
so that beet liquid measures 2/3 of a cup. Set aside.
2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart,
heat-resistant, non-metallic casserole.
3. Gradually add beet liquid and vinegar to cornstarch mixture.
Stir until smooth.
4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet
liquid comes to a boil. Stir.
5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.
6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or
until beets are heated through.
Source from luhu.jp
so that beet liquid measures 2/3 of a cup. Set aside.
2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart,
heat-resistant, non-metallic casserole.
3. Gradually add beet liquid and vinegar to cornstarch mixture.
Stir until smooth.
4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet
liquid comes to a boil. Stir.
5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.
6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or
until beets are heated through.
Source from luhu.jp