Harvard Beets

1 bunch fresh beets (3 - 4 medium sized)

1 teaspoon corn starch

2 - 3 tablespoons cider vinegar

2 - 4 tablespoons water

1 - 2 tablespoons sugar



Discard tops of beets. (They are edible, but I think they are usually pretty old and tough when we get them from the grocery store.)

Boil Beets until tender–about 30 minutes. Plunge them into cold water and slip the skins off with your hands. Then slice.

Mix sugar, vinegar, cornstarch and water in a saucepan over heat until it thickens. (I don’t use a recipe, so if it’s too thick, add water. If too thin, add a little cornstarch with water). Add sliced beets. Reheat serve with butter and a little salt.