Served hot or cold, Harvard Beets are a sweet and
earthy taste for your next side dish. Here I present a time honored recipe for
classic Harvard Beets. Enjoy!
Your Host, Brad
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.
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