 | | Directions |
- Mix together sugar, cornstarch and salt. Stir in a little of the vinegar or wine to make a smooth paste. Add remaining vinegar (or wine) and water. (Adding all liquid at once can produce lumps in the cornstarch.)
- Cook over low heat, stirring and scraping sides and bottom of pan often; cook until liquid is clear, about 5 minutes. Stir in the beets, butter and orange zest, if using. Leave on the heat until beets are heated through. Serve warm.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 1/3 cup sugar |
| - | | 1/4 cup vinegar or dry white wine |
| - | | 1/4 cup water or beet cooking liquid |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 teaspoon salt |
| - | | 2 cups cooked beets, sliced or diced |
| - | | 1 tablespoon butter |
| - | | 1 teaspoon orange zest, minced |
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