Harvard Beets and Eggs
Betty Baker Davis
3/4 cup sugar
2 tsp cornstarch
1/3 cup cider vinegar (to taste)
1/3 cup water
3 cups canne cooked beets (drained)
3 tbsp butter
1/4 salt
1/8 tsp pepper

Combine sugar, cornstarch, vinegar and water
Boil for 5 minutes
Add beets and simmer for 1/2 hour
Add butter and season with salt and pepper

Serves 6-8
Add hot, peeled, hard boiled eggs