Harvard Beets - Centerville

10 min

Prep Time

10 min

Cook Time

20 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

13

lb

Beets, canned, low sodium

1 1/2

qt

Juice, beetroot

1/2

tsp

Cloves, ground

1 1/2

cup

Sugar

2

tbsp

Salt, table, iodized

1/2

cup

Margarine, soft

2

cup

Vinegar

1 1/3

cup

Starch, corn

Nutrition Info

168.00 g / 6 oz per serving.

Recipe Label

Instructions

1. Drain beets, reserving juice.
2. Combine cloves, sugar, salt, & cornstarch - add to beet juice, stirring briskly.
3. Cook until thickened & clear.
4. Add margarine & vinegar.
5. Pour sauce over hot beets.
6. Serve 1/2 cup portion using #8 scoop.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 135 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.