Harvard Beets

Chris Delisle

½ C sugar
1 Tbsp. cornstarch
2 Tbsp. butter
2 cans of beets or 3 cups beets, cooked, skinned and sliced.

1. Cook sugar, cornstarch and vinegar until transparent.
2. Add beets to mixture. Stir gently and cook until sauce is red.
3. You can also dice the beets instead of slicing them

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