Easy Harvard Beets
Ingredients - Serves 3-4
- 250 g beetroot, peeled and cubed
- 2 tbsp white or brown sugar
- 1 tsp cornflour (cornstarch)
- 30 ml cold water
- 30 ml white wine vinegar or red wine vinegar
- 1 tbsp butter, optional
- Salt, to taste
Steps
- Cover and cook the beets with ΒΌ cup of water in the {microwave} on high for 8 minutes. Drain the water and set aside to cool
- In a small pan, combine the water, vinegar, cornflour (cornstarch) and sugar. Bring to a boil and cook till it thickens like a sauce
- Turn off the heat, stir in the butter and salt
- Mix in the beets, cover and leave alone for 10 minutes
- Serve warm or chilled with ice-cream or yoghurt
By Sirisha Tadimalla on