Grandma's Harvard Beets

  • Yield: 4 to 6 servings


1can (16 ounce) beets
1/3cup sugar
2 1/2teaspoons cornstarch
1/4cup vinegar
2tablespoons butter


  1. Drain the beets, reserving 1/4 cup of the liquid.
  2. Combine the sugar, cornstarch, vinegar and reserved beet liquid in a saucepan and mix well. Bring to a boil. Boil for 5 minutes, stirring constantly.
  3. Stir in the beets and remove from heat. Let stand for 30 minutes. Bring the beets to a boil. Stir in the butter. Serve immediately.

Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)