Harvard Beets

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

4

cup

Beets, cnd, drained, diced

13

tbsp

Pineapple, chunks, w/juice, cnd, drained

13

tbsp

Juice, beetroot

4 1/4

tbsp

Juice, pineapple, unswtnd, w/o add vit C, cnd

3 1/4

tbsp

Cornstarch

4 1/4

tbsp

Vinegar, cider

Nutrition Info

108.55 g / 3.88 oz per serving.

Recipe Label

Instructions

  1. Stir cornstarch into 1/2 the measure of beet juice briskly.
  2. Add the remaining beet juice, the pineapple juice and the vinegar.
  3. Cook until thickened and clear, stirring with wire whip.
  4. With spoon, stir beets in to sauce and bring to a simmer.
  5. Serve 1/2 cup serving with a 4 oz spoodle or a #8 scoop = 1 serving veg/fruit

Notes

* Drain beets and pineapple and reserve liquid from each separately. If more beet juice needed, water may be substituted
for a little of it

1/2 c = 12 grams carbohydrate = 1 Carb Serv