This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans.
- 2 cans (14-1/2 ounces each) sliced beets
- 2 tablespoons cornstarch
- 1/2 cup white vinegar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 cup butter, cubed
- Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through. Yield: 4-6 servings.
Originally published as Honey Harvard Beets in Reminisce February/March 2007, p 48
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