- 15 oz can of sliced beets drained,
reserve juice
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3 tablespoons vinegar
- 1 tablespoon or margarine
- 1/4 teaspoon salt, if desired
In a quart size saucepan combine the
sugar and cornstarch. Measure the beet
liquid. You need 3/4-cup, add water if
necessary to bring the amount of liquid to
this level. Gradually stir the liquid into
the saucepan, stirring to dissolve the
cornstarch. Add the vinegar. Bring the
mixture to a boil over medium heat, stirring
often. When the mixture boils, add the
drained beets and the margarine. Simmer for
about 5 minutes to tone down the vinegar,
and blend the flavors. Serve hot. This
recipe serves 3 beet lovers, or 6 beet
toleraters. Children who are sensitive to
strong flavors will often eat these beets
because of their unusual sweet and tangy
flavor. For company meals, or a surplus of
fresh beets, this recipe is easily doubled.
If you are using fresh beets, measure 2-cups
cooked beets for a single recipe, or 4 cups
cooked beets for a double recipe.
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