Looking for a "Harvard Beets" recipe.?

Answer 1

Harvard Beets Serves 4

5 medium, fresh beets (about 1 1/4 lbs.)
1 Tbl. cornstarch
1 Tbl. sugar
3/4 tsp. salt
Dash of pepper
2/3 c. water
1/4 c. vinegar

Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ends attached. Heat 6 c. water, 1 Tbl. vinegar (to preserve the color) and 1 tsp. salt to boiling. Add beets. Cover and heat to boiling. Cook 35 to 45 minutes or until tender. Drain. Run cold water over beets; slip off skins and remove root ends. Slice for Harvard beets or dice or cut into julienne slivers for other recipes.

In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil; and stir for 1 minute. Stir in beets; heat through.

With canned beets: Use 1, 1 lb. can sliced beets, drained (reserve liquid). For the water, use reserved beet liquid plus enough water to measure 2/3 cup/

Answer 2

Harvard Beets for the Freezer (or Right Away)
The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.
1/2 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup cider vinegar
1/4 cup water
3 cups beets, cooked and cubed
2 tablespoons butter
6 servings

1. Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
2. Add the beets, toss to coat.
3. If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
4. If you are eating them now: Let stand for at least 30 minutes.
5. Just before serving, add the butter and reheat to the boiling point.

Answer 3

Harvard Beets

Served hot or cold, Harvard Beets are a sweet and earthy taste for your next side dish.

2 pounds medium beets, tops removed
1/3 cup sugar
2 Tbl cornstarch
1 tsp salt
1/4 tsp black pepper
1 cup cider vinegar
1/4 cup water
3 Tbl butter


Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender. Drain, quick chill in ice water, then peel and trim off stem and root ends. Slice beets thin and put aside.

Mix sugar, cornstarch, salt, and pepper in pan and slowly blend in vinegar. Add water and butter and cook over moderate heat, stirring constantly, 3 to 5 minutes until mixture thickens and becomes translucent.

Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Either serve immediately or chill in refrigerator overnight.

Answer 4

Use your favorite pickled beet recipe and thicken it with cornstarch. A touch of cinnamon stick boiled in the brine is excellent.