Harvard Beets For The Freezer Or Right Away Recipes

Steps:

• Pare and dice raw beets.
• Cook in covered pan until tender.
• Mix cornstarch and sugar.
• Add liquid slowly, stirring into a smooth paste.
• Cook over low heat until slightly thickened.
• Add vinegar and butter.
• Stir to blend and pour over beets.

Steps:

• Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
• Add the beets, toss to coat.
• 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.
• If you are eating them now: Let stand for at least 30 minutes.
• Just before serving, add the butter and reheat to the boiling point.

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Steps:

• Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

Steps:

• Drain the canned beets and reserve 2/3 cup of the juice.
• In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
• Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
• Mix in the butter until melted, then add/mix in the sliced beets.
• Season with black pepper.
• Delicious!

Steps:

• Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

Steps:

• In med saucepan, mix cornstarch, sugar, and salt.
• Add vinegar and water.
• Cook and stir until thickened.
• Add butter and beets.
• Heat through.