Email to Lona L Nemeyer      

Harvard Beets

Source of Recipe

recipex


Recipe Introduction

To retain the rich red color that is said to have inspired the Harvard name(the university's school color),they must be cooked without peeling,or the color and flavor will leach into the cooking liquid,leaving it pale.

List of Ingredients

12 sm.beets with tops(2 lbs.),1/4 cup sugar,2 teas.cornstarch,1/4 teas.salt,1/4 cup white vinegar,1 Tbls.butter.


Recipe

Trim beets,leaving 2" of tops and roots attached.Rinse beets under cold running water,careful not to damage skins.In 4-qrt.pan,on med.in 1" boiling salted water,heat whole beets to boiling.Reduce heat,cover,simmer 30-60 mins,till beets are fork tender.Drain,cool.With knife,remove skins,stems,slice or dice.In same pan,mix cornstarch,sugar,salt.Slowly stir in vinegar.Add butter,cook till boils.Reduce heat,stir in beets,cook till heated.For 'Yale'Beets,prepare as above,but substitute 1/4 cup orange juice and 1 Tbls.lemon juice for vinegar.Add 1 Tbls.grated orange peel.