Harvard Beets
Some say this recipe is named for the great university; others, for the town of Harvard, Massachusetts. Either way, this New England favorite brings sweet and sour together, along with the deep and vivid purple that comes only from a ripe beet.
Ingredients
1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
3 cups freshly cooked beets
2 tablespoons unsalted butter
Instructions
In a double boiler over medium heat, combine sugar, salt, vinegar, cornstarch, and cloves. Cook sauce until it's clear.
Slice beets into ¼-inch rounds. Add beets to sauce and cook 20 minutes; don't boil.
Remove cloves and add butter just before serving.
Yield:
6 to 8 servings
Preparation Time
30 Minutes
Total Time
45 Minutes
Preparation Method
Category
Course
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Leave a Comment