Yale Beets

Course : Vegetables
Serves: 4
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5 medium Beets (about 1-1/4 pounds)
1 tablespoon Cornstarch
1 tablespoon Packed brown sugar
1/2 teaspoon Salt
1 dash pepper
3/4 cup Orange juice
1/4 cup Vinegar

Preparation / Directions:

*substitute: 1 cn (16 ounces) sliced beets, Drained and liquid reserved Enough water to reserved liq. To measure 2/3 Cup. Prepare and cook beets as directed. Cut into slices. Mix cornstarch, brown sugar, salt and pepper in 2-quart saucepan. Gradually stir in orange juice and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets. Heat.


Nutritional Information:


3 Kitchen's say:
  (2 1/4 Stars!)
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