My grandmother used this recipe to get us little vegetable haters to eat our beets! Her special dish made beets taste nearly as good as candy. With the tart-sweet scent of Glazed Beets in the air, it never took us long to jump down from the climbing tree out back when we were called to dinner.
- 1 can (16 ounces) sliced or diced beets
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3 to 4 tablespoons white vinegar
- 2 tablespoons butter
- Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through. Yield: 4 servings.
Originally published as Glazed Beets in Reminisce Extra June 1994, p49
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