Buttered beets sl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pared, diced fresh beets |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Sugar |
| ¼ | cup | Vinegar |
| ¼ | cup | Butter or margarine |
Directions
Place beets in a large saucepan; add water to cover. Bring to a boil; cover and cook 15 minutes or until tender. Drain, reserving ½ cup liquid.
Combine next 2 ingredients in a saucepan; slowly stir in reserved liquid. Cook over medium heat, stirring until thickened and bubbly.
Remove from heat; stir in vinegar and butter. Pour over beets.
Dinner on the James River. Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-20-95