Harvard Beets | Source: allrecipes.com Adapted by: the Vulgar Gourmet | |
Yield: 6 servings | Portion Size: | |
Ingredients | Amount | Procedure |
Sugar, granulated Cornstarch Vinegar, white Water | ¾ cup 4 teaspoons 1/3 cup 1/3 cup | Combine and bring to a boil for 5 minutes. |
Beets, canned, sliced, drained | 2 15-ounce cans | Add and simmer for 30 minutes over low heat. |
Butter Salt Pepper, black ground | 3 Tablespoons ¼ teaspoon ¼ teaspoon | Stir in and remove from heat. |
Serve hot or cold. | ||
Can use cider vinegar
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