Ivy League Beets
- 1 lb. fresh beets
- 1 tbsp. cornstarch
- ⅓ cup water
- ¼ cup strawberry jam
- 2 tbsp. lemon juice
- ¼ tsp. salt
- ¼ tsp. pumpkin pie spice
- 2 tbsp. butter or margarine
In covered saucepan, cook beets in small amount of boiling, salted water until tender, about 35 minutes. Drain, pare and slice beets. In same saucepan, combine cornstarch, water, jam, lemon juice, salt and pumpkin pie spice. Cook, stirring constantly over medium heat until mixture thickens and bubbles. Stir in sliced beets and butter or margarine and heat through. Makes 4 servings.
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