Try this Harvard Beets recipe, or contribute your own.
Suggest a better descriptionDrain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Recipe by Shearyah Hawkins
"If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe."
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 243 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1562.9mg | 54 % | |
Potassium 225.5mg | 6 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 56.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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