Harvard Beets

I feel bad for the beet; it is not a pretty vegetable and its deep red color notoriously stains. But the beet has entered the pop culture lexicon thanks to the Schrute family beet farm. This recipe creates a yummy sweet sauce to accompany the beets. Growing up, this dish was usually served alongside roast beef for Sunday dinners.

1 Tbsp. cornstarch
4 tsp. sugar
1/2 tsp. salt
dash pepper
2/3 C. liquid (beet juice plus water to equal 2/3 C.)
1 Tbsp. vinegar
1 large can diced beets, drained (approx. 2 cups)

Mix cornstarch, sugar, salt, and pepper. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to a boil; boil for 1 minute. Add beets and heat through. Serves 4.