With their jewel tones and tangy glaze, these beets take center stage, reports field editor Emily Chaney of Penobscot, Maine. "They always earn rave reviews!"
- 1/2 cup water
- 1/4 cup vinegar
- 2 teaspoons cornstarch
- 4 teaspoons sugar
- 2 cups sliced cooked beets
- In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving. Yield: 4 servings.
Originally published as Sweet-and-Sour Beets in Taste of Home August/September 1996, p17
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