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.   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	1

	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