Honey Harvard Beets Food

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.

HONEY-ROASTED BEETS

Steps:

• Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F.
• Stir oil, salt and pepper together in a large bowl. Add beets and toss well to coat. Transfer the beets to the hot baking sheet and roast until almost tender, 20 to 25 minutes. Remove from the oven and drizzle, with honey and lemon juice, tossing to coat. Continue roasting until tender, about 5 minutes more.

HARVARD BEETS

Steps:

• Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest.
• Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
• Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce.
• Remove from heat and serve.

HONEY HARVARD BEETS

Steps:

• Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.

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, 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!

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:

• 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.

QUICK GINGER BEETS

Steps:

• Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.

BEETS WITH HONEY

Steps:

• Put cornstarch in saucepan and slowly blend in cold water.
• Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
• Add beets (use rosebud, sliced or diced) and stir to coat; 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:

• Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through. Add the butter, continue until cook until butter is melted. Sat and pepper to taste. Serve immediately.