 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans. Ingredients:
2 cans (14-1/2 ounces each) sliced beets |
2 tablespoons cornstarch |
1/2 cup white vinegar |
1/2 cup honey |
1/2 teaspoon salt |
1/4 cup butter, cubed |
Directions:
1. Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through. Yield: 4-6 servings.
|
|