Fresh Baked Harvard Beets

"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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 15mins
Ingredients:
7
Yields:
3 cups of beets
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. You are so right--fresh beets are the only way to go. I made this using Splenda in place of the sugar and as CookinCowGirl suggested, balsamic vinegar instead of the cider. I didn't realize until I was writing the review but I left off the butter. We didn't miss it. The sauce is rich and sweet with a mild vinegar taste. Definately a winning recipe.
     
  2. 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)
     
  3. Very easy to make and so wonderful to eat! I will make again!
     
  4. I really liked these! I kept the sugar and vinegar at equal parts (I have diabetes) and it was just right for me. I wasn't sure how many beets made 1.5 lbs, but I used 3 beets and it seemed about right. Thank you for having a recipe where I can use fresh beets.
     
  5. 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!
     
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Tweaks

  1. You are so right--fresh beets are the only way to go. I made this using Splenda in place of the sugar and as CookinCowGirl suggested, balsamic vinegar instead of the cider. I didn't realize until I was writing the review but I left off the butter. We didn't miss it. The sauce is rich and sweet with a mild vinegar taste. Definately a winning recipe.
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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