Harvard Beets

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The cooked beetroot is cut into thin slices or into cubes and simmered for 15 minutes in the following sauce: 2 tablespoons of sugar are mixed with 2 teaspoons of cornflour, to which are added 4 tablespoons of vinegar, 4 of water and 2 of butter, the whole being well stirred over a slow fire before the beetroot is added.