Sweet and Sour Beets Recipe

Provided By
This dish, known to our grandmothers as Harvard beets, is good made with either fresh-cooked or canned beets.
Share this!
Facebook
Google+
Servings:
Update Servings
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
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • 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.
Similar Recipes
Beet and Apple Salad
large apple
raw beets
roasted peanuts
salt and pepper
Beet and Pepper Salad
diced
olive oil
peppers
Mediterranean Style Beet Salad
a few grinds of black pepper
black olives
large sturdy lettuce leaves
lemon juice
lemon slices

Sweet and Sour Beets Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com