Harvard Beets(5 Servings) - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. cornstarch
1/3 c. sugar
1/2 tsp. salt
1/4 c. vinegar
1 Tbsp. tarragon vinegar (optional)
3 c. sliced, cooked beets

Preparation

Melt butter or margarine in top of double boiler over low heat. Remove top of double boiler from heat.
Add cornstarch, sugar and salt; stir until smooth.
Add vinegar and tarragon vinegar slowly; stir to make a smooth paste.
Return to heat and cook, stirring constantly, until mixture boils.
Add sliced, cooked beets.
Cover and place over simmering water in bottom of double boiler and heat for about 15 minutes.