Harvard Beets
The origins of the name are a little murky, but if you like your beets half sugar-sweet and half vinegar-sour, then you’re already a fan of Harvard Beets.
Harvard Beets
Photo Credit : Aimee TuckerThe origins of the name are a little murky, but if you like your beets a little bit sugar-sweet and a little bit vinegar-sour, flavored with a hint of cloves and smoothed with a little butter, then you’re already a fan of Harvard Beets.
SEE MORE:
Harvard Beets Recipe and History
75 Classic New England Foods
How to Roast Beets
Yield:
Serves 4Ingredients
8 medium beets, unpeeled
1/2 cup sugar
2 teaspoons cornstarch
1/4 cup white vinegar
1/4 cup cold water
2 whole cloves
2 tablespoons butter
Instructions
Drop the beets into a large pot of boiling, salted water and cook, uncovered, at a gentle bubble until tender. Drain in a colander set under cold running water. When the beets are cool enough to handle, peel them and slice into 1/4-inch-thick rounds.
In a wide saucepan, combine the sugar, cornstarch, vinegar, water, and cloves. Stir to dissolve the cornstarch and place over medium heat. Cook, stirring, until the mixture boils and thickens. Add the beet slices and stir gently to coat each one. Add the butter and stir until melted. Serve lightly chilled or at room temperature.
