Light Harvard Beets With Carrots - cooking recipe

Ingredients

1 lb. trimmed fresh beets or large can beets
1/3 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1/3 c. cider vinegar
1/4 c. water
1 Tbsp. margarine
1 c. matchstick carrot strips, cooked tender-crisp and drained

Preparation

Wash beets. Place in large saucepan. Cover with cold water. Bring to boil. Boil for 30 to 45 minutes, until tender. Drain; slip off skins. Cut beets into 1/4 inch slices. In 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in vinegar and water until smooth. Add margarine. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in beets and carrots until heated through. Ready to serve.