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  • Harvard Beet Salad

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    Harvard Beet Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 15 ounce. Liquid removed Sliced Beets
    • 1/3 c. Cider Vinegar
    • 1/4 tsp Salt
    • 2 med , sectioned Oranges
    • 1/3 c. Sugar
    • 2 tsp Cornstarch
    • 1 Tbsp. Low-Sugar Orange Marmalade Green Leaf Lettuce-optional

    Directions

    1. Place beets in an 8-inch square baking dish.=14 Combine sugar, vinegar, cornstarch, and salt in a small saucepan.
    2. Bring to a boil over medium heat.
    3. Stir in marmalade; let cold slightly. Pour over beets; cover and marinate in refrigerator 8 hrs, stirring occasionally.=14 Drain beets, reserving 2 Tbsp. marinade.
    4. Combine reserved marinade and orange sections; toss gently. Stir in beets.
    5. Arrange salad on individual lettuce-lined salad plates, if you like. Serve 28.6

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