- 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.
Reviews for Honey Harvard Beets
"I love beets...cold & pickled are my fav...so I thought I would try this warm version for something new. Yum!!! This is a great alternative to your typical go-to side dish."
"Just cooked fresh beets from the garden and searched for a quick way to serve them. This recipe is so easy. Cooked the sauce in the microwave. Flavor of honey could make a difference in taste. Will make again."