Honey Harvard Beets
1Tb. (15ml) Cornstach
¼ C. (60ml) reserved liquid from beets
Combine cornstarch, salt and honey in saucepan. Add vinegar and cooking liquid. Cook over medium heat stirring constantly until the sauce is clear, smooth and beginning to thicken. Add cooked beets and butter and serve hot.
Serves 4 to 8.
Variations: Substitute orange juice for vinegar; add 1 tsp ginger; add 1 cup of cubed goat cheese.
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