One of the most famous of American vegetable dishes, Harvard Beets makes delicious accompaniment to fried liver or boiled beef.
2 oz. sugar
1 teaspoon cornflour
1 fl. oz. vinegar
4 fl. oz. water
1 lb. cooked beetroot , sliced
In a small mixing bowl, combine the sugar and cornflour and set aside. In a medium-sized saucepan, heat the vinegar and water together over low heat. When the mixture is lukewarm, gradually add the sugar mixture, stirring constantly until it is completely absorbed. Bring the mixture to the boil and cook, stirring constantly, for 2 minutes, or until the sauce is fairly thick and smooth.
Add the beetroot to the pan and stir to baste well. Simmer the beetroot for 5 to 8 minutes, or until they are heated through.
Remove the pan from the heat and serve at once.