Harvard Beets - Recipe

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HARVARD BEETS

3 c. beets (fresh, cooked in salt water) or 3 c. canned beets, cubed

SAUCE:

3 tbsp. butter
2 tbsp. cornstarch
2 tbsp. sugar
1/4 tsp. salt

Blend together. Add 2/3 cup MILD vinegar. Cook until glaze is formed on top. Add beets.

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