Harvard Beets

First of all, don't ask me why these are called Harvard beets!! The recipe is from grouprecipes.com.

Ingredients:
15 oz can of sliced beets, drained, reserve juice (I used 2 fresh beets, boiled until tender)
2 T sugar
1 T cornstarch
3 T vinegar
1 T butter
1/4 tsp salt, if desired (I omitted this)

Directions:
In a medium saucepan combine the sugar and cornstarch. Measure the beet liquid- you need 3/4 c- add water if necessary to bring the amount of liquid to this level. (I reserved cooking water for this.) Gradually stir the liquid into the saucepan, stirring to dissolve the cornstarch. Add the vinegar. Bring the mixture to a boil over medium heat, stirring often. When the mixture boils, add the drained beets and the butter. Simmer for about 5 minutes to tone down the vinegar, and blend the flavors. Serve hot.
Makes 4 servings.

Nutritional Information:
Calories: 74
Fat: 2.8 g
Saturated Fat: 1.8 g
Carbs: 12 g
Protein: 0.7g

Ratings:
Kristen: 2 (I'm not a fan of beets)
Dave: 3