Easy Harvard Beets

Beets cooked in a sweet and sour sauce, can be served as a side or as dessert with ice-cream or yoghurt
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
  1. 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
  2. In a small pan, combine the water, vinegar, cornflour (cornstarch) and sugar. Bring to a boil and cook till it thickens like a sauce
  3. Turn off the heat, stir in the butter and salt
  4. Mix in the beets, cover and leave alone for 10 minutes
  5. Serve warm or chilled with ice-cream or yoghurt
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