This is sweet-and-sour beets, made from a can of medium whole beets, that makes the red root into a tasty treat. It is cheap, quick and easy, and visually attractive. The dish was supposed to have been introduced at a Harvard eating club many years ago, and proved a hit.
Mix a tablespoon of white vinegar and a tablespoon of sugar with a teaspoon of cornstarch or arrowroot and a teaspoon of butter. Add some of the liquid from the can of beets, enough to make two or three ounces of liquid. Cook over a medium fire until it bubbles and thickens, then turn down the heat and let it boil gently for a couple of minutes to cook. If you like it tarter, add more vinegar, and if sweeter, more sugar. Chop the beets into quarters or smaller, as you prefer, and add to the sauce, with some salt to taste. Stir, and heat thoroughly.
Composed by J. B. Calvert
Created 22 October 2002