Mix first two ingredients together. Add vinegar and water. Boil 5 minutes. Add beets and butter. Allow to stand over low heat until flavor penetrates. Serve hot.
By Robin from Washington, IA
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I would like to know if you can use this recipe for canning? I have looked all over the internet and there is nothing for canning Harvard beets with cornstarch in it.
Thank you.
You did not provide a recipe. I found one that does use cornstarch: www.google.com/
Like the other link, most recipes for Harvard Beets does include cornstarch but that is the recipe for making serving beets and not canning beets.
Do you have a recipe for Harvard beets using pickled beets?
By Forrest C.
I don't. If you already have the pickled beets and want to use them up I would do this. Melt a little butter (two tablespoons) and mix it with a little flour (one tablespoon) in a saucepan.
Add the juice of the canned beets and then sweeten with a tablespoon of sugar. If you don't have a half cup of juice add a little water. Cook until the juice forms a glaze. It won't take long. If you are going to buy the beets. Get plain canned beets and make the recipe just like above only add two tablespoons cider vinegar. Delicious.
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Cook all ingredients except for beets until sauce is clear. Add beets. Keep beets and sauce in warm place for 30 minutes.
This recipe for Harvard beets comes from the 1964 edition of "Joy of Cooking". It is one of my husband's favorite vegetables.
I am searching for a recipe for Harvard beets using the canned small whole beets and Splenda.
