Harvard Beets

Growing up my mom would make pork roast, parmesan potatoes, and Harvard beets fairly often for Sunday dinner. I was too afraid to try the beets because I was a picky child and beets were a scary vegetable. I've since come to appreciate how yummy they can be.

From Jean Patterson
Serves 4-6

1/2 C sugar
1 T corn starch
1/4 C white vinegar
1/4 C beet juice from can (add water to get full amount if needed)
1 can of beets (sliced or diced)

In a small sauce pan combine sugar and cornstarch, mix until well combined. Slowly add vinegar and beet juice/water. Bring to a boil, stirring constantly until thickened. Add beets and return to a boil.