Harvard Beets

Ingredients

• 4 medium beets or one 16-ounce can sliced or diced beets
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 2 teaspoons cornstarch
• 1 tablespoon margarine or butter

Instructions

1. In a medium saucepan cook fresh whole beets, covered, in boiling water 40 to 50 minutes or till tender. Drain, reserving 1/3 cup liquid. Cool slightly. Slip off skins and slice or dice. (Or, drain canned beets, reserving 1/3 cup liquid.)
2. In a medium saucepan combine reserved liquid, sugar, vinegar, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in beets and margarine. Heat through.
3. Microwave directions: Prick fresh whole beets. In a 1 1/2-quart casserole micro-cook beets and 2 tablespoons water, covered, on 100% power (high) for 10 to 12 minutes or till tender, rearranging once. Drain, reserving 1/4 cup liquid. Cool slightly. Slip off skins; slice or dice. (Or, drain canned beets, reserving 1/4 cup liquid.) In a 1 1/2-quart casserole combine reserved liquid, sugar, vinegar, and cornstarch. Cook, uncovered, on high for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in beets and margarine. Cook on high for 2 to 3 minutes or till heated through.