Beas Harvard Beets Food

EASY AS 1-2-3 HARVARD BEETS

Steps:

• In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
• Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
• Cook over medium heat, stirring till thickened and bubbly.
• Add 1 tablespoons butter and salt and pepper to taste.
• Add drained beets and heat in the sauce till hot through.

HARVARD BEETS

Steps:

• Pare and dice raw beets.
• Cook in covered pan until tender.
• Mix cornstarch and sugar.
• Add liquid slowly, stirring into a smooth paste.
• Cook over low heat until slightly thickened.
• Add vinegar and butter.
• Stir to blend and pour over beets.

HARVARD BEETS FOR THE FREEZER (OR RIGHT AWAY)

Steps:

• Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
• Add the beets, toss to coat.
• If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
• If you are eating them now: Let stand for at least 30 minutes.
• Just before serving, add the butter and reheat to the boiling point.

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

HARVARD BEETS

Steps:

• Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

HARVARD BEETS

Steps:

• In a 2-quart microwave-safe casserole with a lid microwave the beets with the water, covered, at high power (100%), stirring every 2 minutes, for 6 to 15 minutes, or until they are tender when pierced with a fork, transferring them as they are cooked to a cutting board, and let them cool. Reserve 1/4 cup of the cooking liquid in the casserole. Peel the beets and slice them. In a small bowl dissolve the cornstarch in the vinegar and stir the mixture into the reserved cooking liquid with the sugar and salt to taste. Microwave the mixture at high power, stirring after 1 minute, for 2 minutes, or until the mixture is thickened, stir in the beets and the butter, and microwave the mixture at high power for 1 minute, or until the beets are heated through.

FRESH BAKED HARVARD BEETS

Steps:

• Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
• When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
• Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
• Add the beets and heat through; add salt to taste; serve at room temperature.

KITTENCAL'S HARVARD BEETS

Steps:

• Drain the canned beets and reserve 2/3 cup of the juice.
• In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
• Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
• Mix in the butter until melted, then add/mix in the sliced beets.
• Season with black pepper.
• Delicious!

HARVARD BEETS

Steps:

• In med saucepan, mix cornstarch, sugar, and salt.
• Add vinegar and water.
• Cook and stir until thickened.
• Add butter and beets.
• Heat through.

SIMPLE HARVARD BEETS

Steps:

• Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. , In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

HARVARD BEETS

Steps:

• 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
• 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
• 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
• 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.