HARVARD BEETS
Categories Vegetable Quick & Easy Vinegar Spring Parade
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
- 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
- 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
- 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #side-dishes #vegetables #american #dietary #low-sodium #low-calorie #low-in-something #number-of-servings
You'll also love
Elizabeth Gateri
[email protected]The beets were a little too vinegary for my taste.
Shahzad Raza
[email protected]I added a bit of horseradish to the sauce for extra flavor. Delicious!
Dorothy Forde
[email protected]Loved the Harvard Beets! Will be making this again. Thanks for the recipe!
Ben Banks
[email protected]Meh.
Lisa Fike
[email protected]The Harvard Beets turned out great! The sweetness of the beets paired perfectly with the tangy sauce. Everyone at dinner wanted the recipe.
Henry Sithole
[email protected]Very difficult to find pickled beets where I live. Not worth the trouble to make my own.
sherri ward
[email protected]Beautiful!
Malik Zia
[email protected]Great recipe! The beets were perfectly cooked and the sauce was delicious. I added a bit of extra ginger for a little kick.
fatema tasnim
[email protected]Not a fan of the orange juice. Added cranberries instead.
Alexander Agulefo
[email protected]My family loved the Harvard Beets. It's now my go-to side dish for special occasions.
juan buitrago
[email protected]Turned out mushy.
kavan sanders
[email protected]I've made this recipe a few times and it's always delicious. The beets are tender and flavorful, and the sauce is perfectly tangy and sweet.
Jessira Powell
[email protected]Harvard Beets were a hit at our dinner party! They had an elegant presentation, and the flavor was amazing. My guests raved about them.
Uzma Ch uzma
[email protected]Easy to follow recipe! Love the addition of orange juice, it gives the dish a unique twist.