Harvard Beets

This recipe for Harvard beets comes from the 1964 edition of "Joy of Cooking". It is one of my husband's favorite vegetables. It makes 6 servings.

Slice or dice:

  • 3 cups freshly cooked or canned beets

Stir in a double boiler until smooth:

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Ad

  • 2 whole cloves
  • 1/2 cup mild cider vinegar or dry white wine

Cook and stir these ingredients until they are clear. Add the beets and place them over hot water for about 30 minutes. Just before serving, heat but do not boil, and add 2 tablespoons butter.

  • 1 tablespoon orange marmalade (optional)

I never leave them sitting over hot water, but I do find that making them the day before really makes a difference.

By Coreen from Rupert, ID


Harvard Beets Recipe

I tried a recipe from The Complete Cooking Light Cookbook. I have never liked beets (I think they taste like dirt) but I loved this recipe! I don't see why you couldn't use canned beets and Splenda does make a brown sugar sub. This is a recipe for six.

  • 2 1/2 lbs. beets
  • 2/3 cup orange juice
  • 2 Tbsp. cider vinegar
  • 2 tsp. margarine or butter
  • 1/4 cup packed brown sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt

  • 1/8 tsp. black pepper
  • orange zest (opt)

1. If using fresh beets - leave root and one inch of stem on beets; scrub with a brush. Place in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 40 min or until tender. Drain, peel, and cut into 1/4 inch-thick slices.

2. Combine juice, vinegar, and margarine in a bowl. Combine sugar, cornstarch, salt, and pepper in a large saucepan. Gradually add juice mixture, stirring well with a whisk. Bring to a boil over medium heat; cook until thick (about two min), stirring constantly. Add beets, tossing gently to coat. Garnish with orange zest, if desired.

This is a lot easier than it sounds. Excellent recipe - even my 2 and 5 year olds love this. (01/11/2007)

By Lisa from WI

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