Harvard beets are a delicious way to use your home canned or purchased beets. I cut my whole beets into Julienne strips because I was too lazy to dice them! This recipe works perfectly, and everyone liked them. You can pay a lot extra to buy purchased Harvard beets, but why would you? "PracticalProduce", one of my favorite cook books, had this good, old-fashioned recipe which I cut down to use a pint of beets.
2 cups Cooked or Canned Beets -- diced or sliced (pint jar or 15 ½ oz can)
2 tablespoons Cornstarch -- or cook-type clear jel
¼ cup Sugar
½ teaspoon Salt
1 cup Beet Liquid -- or water as needed to make amount
1/4 cup Vinegar
1 tablespoon Butter
Mix cornstarch, sugar and salt. Blend in beet liquid, vinegar and butter. Cook over moderate heat, stirring constantly, until thickened.
Add beets to sauce, let stand 10 minutes to blend flavors. Heat to serving temperature.
4 -6 Servings