Harvard Beets

Course : Vegetables
Serves: 6
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3 cups raw beets or sliced
32 ounces beets sliced
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter or margarine

Preparation / Directions:

Place raw beets and enough water to cover in saucepan. Cook until tender, about 15 to 20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.


Nutritional Information:

106 Calories (kcal); 4g Total Fat; (31% calories from fat); trace Protein; 19g Carbohydrate; 10mg Cholesterol; 217mg Sodium

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