Light Harvard Beets with Carrots
Light Harvard Beets With Carrots is an moderately easy dinner. Made with 1 lb. trimmed fresh beets or large can beets, 1/3 c. sugar, 1 tbsp. cornstarch, 1/2 tsp. salt and 1/3 c. cider vinegar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Place in large saucepan.
Cover with cold water.
Boil for 30 to 45 minutes, until tender.
Drain; slip off skins.
Cut beets into 1/4 inch slices.
In 2 quart saucepan stir together sugar, cornstarch and salt.
Gradually stir in vinegar and water until smooth.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Stir in beets and carrots until heated through.
Ready to serve.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment