Lemony Harvard Beets

Course : Vegetables
Serves: 2
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8 ounces beets cut up
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon butter
1 dash ginger
2 pieces few gratings lemon peel
1 tablespoon reserved liquid from beets
1/2 teaspoon cornstarch
1 teaspoon salt -- to taste

Preparation / Directions:

Drain beets, reserving 1 tablespoon liquid. In a small saucpan, combine the drained beets, brown sugar, lemon juice, butter, ginger and lemon peel and bring to a boil. Cover and simmer until heated through. Blend reserved liquid and cornstarch together until smooth. Stir cornstarch mixture into hot beets. Simmer and stir until thickened and clear. Season with salt to taste.

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