Tuesday, July 12, 2016

#3916 - Quick Beets

(by Shirley McNevich)

1 - 16oz. can beets
1/2 cup white vinegar
3/4 cup white sugar
1 TBSP cornstarch (more if you want a thicker sauce)
salt (to your taste)

Open the can of beets and drain the liquid into a saucepan--add the white vinegar, sugar, cornstarch and salt to the beet liquid. Bring liquid to a boil over medium heat. Once boiling, turn heat back a bit and add the beets--cook/stir until beats are hot. You can serve them hot, or cool them to room temperature and put them in a covered glass bowl before refrigerating.

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