Serves: 4
Total Calories: 254
1. Drain beets, reserving liquid. Measure liquid add water to make 3/4 cup. Set beets aside.
2. In medium saucepan, combine sugar, cornstarch, salt and pepper mix well. Gradually stir beet liquid and vinegar into sugar mixture blend until smooth. Cook until mixture boils and thickens, stirring constantly.
3. Add beets cook until thoroughly heated.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 90 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 670 mg 28% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 4% * Sugars: 18 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Fruit, 1 Vegetable or 1 Carbohydrate, 1 Vegetable
This Harvard Beets recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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