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Recipes Select a Category MetricConversion Post A Recipe Search by Recipe or Ingredient ChefAl read our Harvard Beets recipe and calls our attention to a fancier and zestier version - 1 16-oz. can sliced or diced beets Drain beets, reserving the liquid. Measure and add enough water to make 2/3 cup. Mix cornstarch, brown sugar, salt and black pepper in 2-quart saucepan. Combine liquids, and gradually stir them into the dry ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute more. Mix in beets and reheat to a boil.
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