Recipe by sugarpea
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.
Top Review by Sandy J.
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!
- 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
Directions See How It's Made
- 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.