Harvard Beets
There are a few uncertain theories about how this tasty side dish got its name. One theory is that the beets are the same colour as is used by Harvard University, or the name was morphed from an English town called Harwood. Either way, this version from A Family Feast adds a nice sweet/tart sauce to this fall vegetable, and makes a pleasant accompaniment to any main dish.
More beet-ish sides: Balsamic, Orange and Honey Beets, Beet, Fig and Blue Cheese Salad, Carrot, Beet & Apple Slaw
Ingredients
2 1/2 pound fresh red beets, trimmed, peeled and cut into slices or bite sized pieces
1 teaspoon kosher salt for cooking water
1 cup granulated sugar
1/4 cup white vinegar
1/2 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup water saved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter
Method
Place the beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save 1/2 cup of cooking water and drain off the rest.
Place the beets back in the pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
Add the corn starch to the 1/2 cup of the beet water and stir into beets. Cook for five minutes over medium heat, then stir in the butter until the butter has melted into the sauce.
There are a few uncertain theories about how this tasty side dish got its name. One theory is that the beets are the same colour as is used by Harvard University, or the name was morphed from an English town called Harwood. Either way, this version from A Family Feast adds a nice sweet/tart sauce to this fall vegetable, and makes a pleasant accompaniment to any main dish.
More beet-ish sides: Balsamic, Orange and Honey Beets, Beet, Fig and Blue Cheese Salad, Carrot, Beet & Apple Slaw
Ingredients
2 1/2 pound fresh red beets, trimmed, peeled and cut into slices or bite sized pieces
1 teaspoon kosher salt for cooking water
1 cup granulated sugar
1/4 cup white vinegar
1/2 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup water saved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter
Method
Place the beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save 1/2 cup of cooking water and drain off the rest.
Place the beets back in the pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
Add the corn starch to the 1/2 cup of the beet water and stir into beets. Cook for five minutes over medium heat, then stir in the butter until the butter has melted into the sauce.