Sweet and Sour Beets Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Serving Size: cup Ingredients - 1/3 cup sugar - 1/4 cup vinegar or dry white wine - 1/4 cup water or beet cooking liquid - 1 tablespoon cornstarch - 1/2 teaspoon salt - 2 cups cooked beets, sliced or diced - 1 tablespoon butter - 1 teaspoon orange zest, minced    This dish, known to our grandmothers as Harvard beets, is good made with either fresh-cooked or canned beets.	1

	Directions Mix together sugar, cornstarch and salt. Stir in a little of the vinegar or wine to make a smooth paste. Add remaining vinegar (or wine) and water. (Adding all liquid at once can produce lumps in the cornstarch.) Cook over low heat, stirring and scraping sides and bottom of pan often; cook until liquid is clear, about 5 minutes. Stir in the beets, butter and orange zest, if using. Leave on the heat until beets are heated through. Serve warm.	2