Thursday, August 2, 2012
How To Make Fresh Harvard Beets
Adapted from here
1- 1 1/2 pounds fresh beets
1/3 cup granulated sugar
2 teaspoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon butter
Cut off all but 1/2 inch of the beet tops; wash beets and place in a pan and just cover with water. Bring to a boil, reduce heat, and cover. Simmer beets until they are just tender but not mushy. This could take 30-40 minutes, or even longer, depending on the size of the beets. Remove the beets from pan and cool until cool enough to handle. The beets will peel easily now, even by using your fingers, but a paring knife is fine too. Cut off the root end and the remaining tops. Now you my slice the beets, or cut the beets into cubes. I went with the slices.
In a sauce pan mix the sugar, and cornstarch. Add the water and vinegar and mix until the cornstarch in dissolved. Bring to a boil. Add the sliced beets and cook until thickened. Remove from heat and stir in the butter. Let the Harvard Beets cool to room temperature. Devour. Hope you enjoy!
Note: They are best served at room temperature.