Harvard Beets, Heart Cookbook - cooking recipe

Ingredients

1 1/2 tsp. cornstarch
1/4 c. sugar
freshly ground pepper
1/8 tsp. ground cloves
1/2 tsp. orange rind
6 Tbsp. vinegar
1/4 c. beet juice
2 c. diced cooked beets
1 Tbsp. margarine

Preparation

Combine cornstarch, sugar, pepper, cloves and orange rind in a 1-quart saucepan.
Stir in vinegar and beet juice.
Cook over low heat, stirring constantly, until sauce thickens.
Add beets; simmer until they are heated through.
Just before serving, stir in margarine.
Yields 4 servings.
Contains approximately 115 calories.