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Sweet and Sour Beets Recipe

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This dish, known to our grandmothers as Harvard beets, is good made with either fresh-cooked or canned beets.
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Servings:
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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
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • 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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