Grandma’s Harvard Beets Recipe

In a large pot, bring water to a boil and add the sliced beets. Cook for 20 minutes or until tender. Drain and set aside.

In a separate saucepan, mix together the white vinegar, sugar, cornstarch, salt, and water. Cook over medium heat until the mixture thickens and becomes glossy.

Add the cooked beets to the saucepan and simmer for an additional 10 minutes, stirring occasionally.

Remove from heat and let cool for a few minutes before serving.