Harvard Beets Recipe 45 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 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 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, 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!

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.

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:

• 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

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.

HARVARD BEETS (SWEET SOUR RED BEETS)

Steps:

• Mix together the dry ingredients.
• Add vinegar and water and stir until smooth.
• Cook 5 minutes.
• Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
• Before serving, heat to boiling point and add butter.
• Serve warm.

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.

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.

FIVE-INGREDIENT HARVARD BEETS

Steps:

• Some like to peel before cooking, I prefer to cook before peeling.
• Cut off all but 1/2 inch of the beet top (green top), wash beet and place in a pot 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 to 40 minutes or longer depending on the size of the beets.
• Remove the beets from the pan and let them cool until you are able to handle them. If you haven't peel the beets, used a paring knife and scrape the skin. It will come right off.
• Cut off the root end and the remaining top.
• Either slice the beets or cut into cubes. I prefer slices.
• In a sauce pan, mix sugar and cornstarch. Add the water and vinegar and mix until the cornstarch is dissolved. Bring to a boil. I cook until this is thickened.
• Here is where some will differ. I put my sliced beets in a secure container and then pour the mixture over them. With a secure lid, you can shake the container and ensure all the beets are coated. I prefer to let them cool and the refrigerate before eating. Some like them warm.

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.