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Where did Harvard Beets come from?  According to the Food Reference Website, "Harvard beets are cooked beets in a sweet and sour sauce of vinegar and sugar (with spices) and sometimes with butter and/or orange juice. Supposedly created by a Harvard student (or a Yale student), there is also a story that they originated in a tavern in England named 'Harwood' and the 'Harvard' is a mispronunciation of the name."

Simple, quick, colorful and nutritious, make with canned beets or ones you cook yourself.  Even kids that turn up their nose at veggies may eat these.  It's a tangy accompaniment for ham, lamb or other meat or poultry for Easter or any day of the week.

Harvard Beets

1 Tbsp. cornstarch
1/3 Cup sugar
1/4 Cup vinegar
Dab of butter, optional (We use Smart Balance margarine)

Mix together the cornstarch and sugar until most of the lumps are gone.  Add vinegar and stir or whisk until all the cornstarch dissolves.  Add drained liquid from 1 15 oz or 16 oz can of beets, or 1/2 cup of the liquid in which beets were cooked.  

Dice beets to about 1/3" square more or less.  Place pan with sugar-vinegar mixture on medium-high heat and bring to a full rolling boil, stirring constantly.  Add diced beets and butter or margarine, reduce heat, and continue cooking and stirring until beets are heated through.  

Taste, and if required, add a little more sugar and/or a pinch of salt.







The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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