Harvard Beets Ii 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:

• 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, GRANDMA CALLS EM GLAZED BEETS

Steps:

• 1. Drain beets, reserve 1/3 cup of juice.
• 2. In a saucepan, combine sugar,cornstarch,and salt. Stir in beet juice and vinegar, cook and stir over medium heat untill thickened and bubbly.
• 3. Cook and stir 2 minutes more.
• 4. Add beets and butter, heat thru. Serve. Enjoy delicious Harvard beets!

HARVARD BEETS

Steps:

• Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated 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.

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 II

Steps:

• Melt shortening on top of double boiler directly over heat. Add flour and let bubble for 3 minutes.
• Add boiling water slowly and stir until smooth.
• Add sugar, vinegar, seasonings, spices until blended well.
• Add beets and let it stand over the boiling water until the whole dish is very hot.

CLASSIC HARVARD BEETS

Steps:

• Gather the ingredients.
• To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
• Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
• Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
• Drain the beets and let them cool.
• Then slip off the skins.
• Slice the beets to your desired size.
• Combine the sugar and cornstarch in a saucepan.
• Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
• Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
• Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
• Stir the butter into the beets and serve them hot.
• Enjoy!

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.

QUICK HARVARD BEETS

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

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 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.

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.