Harvard beets ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Can sliced beets, undrained |
| 1 | tablespoon | Cornstarch |
| 4 | teaspoons | Sugar |
| ¾ | teaspoon | Salt |
| ¼ | cup | Vinegar |
Directions
1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures ⅔ of a cup. Set aside.
2 Mix together cornstarch, sugar and salt in a deep, 1½-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 ½ 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.