Harvard Beets

Submitted by mammafishy

"I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 473.18 ml raw beets, diced
• water, 3/4-inch deep in pan

• Sauce

• 9.85 ml cornstarch
• 59.14 ml sugar
• 59.14 ml beet juice, from beets (or water)
• 29.58 ml vinegar
• 29.58 ml butter

directions

1. Pare and dice raw beets.
2. Cook in covered pan until tender.
3. Mix cornstarch and sugar.
4. Add liquid slowly, stirring into a smooth paste.
5. Cook over low heat until slightly thickened.
6. Add vinegar and butter.
7. Stir to blend and pour over beets.

Reviews

[barbek]

They were delicious!

 

[meebsmom]

Boy, Mammafishy! You can't say it wasn't better in the fifties! This recipe was fantastic! I had already dumped my beet juice, so I substituted a bit or orange juice for that and the recipe was excellent! hank you for sharing! Keep up the good recipe sleuthing!