Prep 15 mins
Cook 1 hr
Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.
- 680.38 g medium-sized fresh beets
- 78.07 ml sugar
- 9.85 ml cornstarch
- 59.14 ml cider vinegar
- 59.14 ml water
- 14.79 ml unsalted butter
- 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.
I am not a fan of beets, that being said my husband and stepdaughter are. We bought fresh beets at the farmers market and I made this recipe, slicing instead of chopping the beets and they LOVED it!
These were fantastic and were just what I was looking for! They were so easy and had a perfect balance between sweet and tart. (5)
I made this recipe as did Paula G. It is a great side dish.