Harvard Beets
3/4 C. sugar
2 t. cornstarch
1/3 C. vinegar
1/3 C. water
4 C. cooked beets, sliced
3 T. butter
1/4 t. salt
1/8 t. pepper
Combine sugar and cornstarch; add water and vinegar. Boil on low for 5 minutes, stirring constantly, until it thickens. Add beets and simmer for a while until heated through. Add butter and seasonings. Serve warm.
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