Classic Harvard Beets
Harvard beets were a classic staple in our home when I was a child. My mom would purchase them in a can from the store and never ventured to prepare her own even though fresh beets were on hand in late summer. Serve these as a side or as a condiment and you will not be disappointed!
Ingredients
- 1 pound beets, (roasted, cooled, and cut into a dice)
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cloves
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Instructions
- 1
Measure the sugar, water, vinegar, and cornstarch into a large saucepan. Over medium heat, stir and bring the mixture to a boil. Lower the heat to simmer and continue to cook for 5 minutes.
- 2
Add the beets and cook for 5 more minutes.
- 3
Add the remaining ingredients to the saucepan and stir to combine. Once the butter is fully melted, the beets are ready.
- 4
Allow the beets to cool until warmed for serving or cool, cover, and refrigerate. Classic Harvard Beets can be served warm or chilled.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com