Harvard Beets


12 medium-sized cooked beets whole or cut up
3 tablespoons butter
1 tablespoon cornstarch flour
1-1/2 cups beet liquor
1/2 cup brown sugar
1/4 cup vinegar
salt, cloves, and nutmeg


Melt the butter in a saucepan over low heat. Blend in the flour and stir in the beet liquor. Cook, stirring constantly until smooth and thick. Add the sugar and vinegar, then salt, cloves, and nutmeg to taste. When well mixed, add the beets and serve hot.


Serves 6

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