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Since I was a young child, I have LOVED beets. My Mom used to fix these all the time and it was one of my favorite foods. They are so good for you and contain iron. This recipe makes them a little sweet and is a great introduction to beets if you have stayed away from them in the past. I love to make these as a side dish and they are even better the next day! This is a quick dish and only requires about 15 minutes to make and my favorite meal to fix them with is either cabbage with mashed potatoes or as a side for meatloaf. Yummy!

Using one 16 oz can of beets, drain them well but reserve 1/3 cup of the liquid from the can to make the sauce. In a saucepan, combine the reserved liquid, sugar, vinegar, and cornstarch. Mix well.

Bring the mixture up to a boil, stirring frequently so that it will thicken. Continue cooking for about a minute or so after it begins to thicken, stirring.

Add in your beets and the butter and stir to coat all the beets. I normally leave them in the sauce and turn the heat down to low just to heat the beets through.

That’s it! Super easy and a great side dish with a little hint of sweet and loads of iron!

Harvard Beets

1 16oz can sliced beets, drained
1/3 cup reserved beet liquid from can
2 Tbsp sugar
2 Tbsp apple cider vinegar
2 tsp cornstarch
1 Tbsp butter

1. Reserve 1/3 cup of the liquid from the can of beets when draining.

2. Combine reserved liquid, sugar, vinegar, and cornstarch in a saucepan. Mix well.

3. Cook and stir until the sauce is thickened and bubbly. Cook 2 minutes more, stirring constantly.

4. Stir in beets and butter and heat through.