Harvard Beets
Liz Trouant, Meddybemps, Maine
St. Croix Christmas Party, 12-7-11

Liz found this delicious recipe by Myrtle Ackley published in the “Favorites from the Meddybemps Community” cookbook.

2 cups cooked beets
⅓ cup sugar
2 tsp. cornstarch
¼ cup vinegar
¼ cup liquid from beets
1 Tbsp. butter

Cook, peel, and slice beets (or use canned beets). 

Combine sugar and cornstarch.  Stir in vinegar and beet juice.  Stir over low heat until mixture has thickened. 

Add beets and butter and cook; stir thoroughly.