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Harvard Beets


1 (16-ounce) can diced beets
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup vinegar
2 tablespoons butter


Drain beets, reserve 1/3 cup liquid.
In sauce pan, combine sugar, cornstarch and salt.
Stir in reserved beet liquid, vinegar and butter.
Cook until thick.
Add beets and heat.

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Nutritional Information
Per Serving

no nutrition information available

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