Harvard Beets For The Freezer (Or Right Away)

1. 1

   Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.

2. 2

   Add the beets, toss to coat.

3. 3

   If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.

4. 4

   If you are eating them now: Let stand for at least 30 minutes.

5. 5

   Just before serving, add the butter and reheat to the boiling point.

* Per serving · 4 servings · Values may vary.

No additional tips available.