Harvard beets, a side dish that originated in Massachusetts, has the same deep red color as the jerseys worn by the Harvard Crimson football team in Boston. Whether or not it’s a coincidence remains unknown as the origins of Harvard beets is not clear. Another theory is that it was created in an England tavern called Harwood and when the recipe came to America it was mispronounced, becoming Harvard. Either way, this recipe features a mix of sweet and sour flavors as the beets are cooked in sugar and vinegar.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Place raw sliced beets in a saucepan, add enough water to cover them, and cook over medium heat until beets are tender, about 15–20 minutes. If using canned beets, skip this step.
- Remove the beets from the heat, and drain, reserving about ¼ cup of the liquid. If using canned beets, reserve ¼ cup of the juice.
- Combine the sugar, flour, vinegar, and reserved beet juice in a separate saucepan.
- Cook over low heat until the mixture thickens, stirring often.
- Stir in the beets, salt, pepper, and butter.
- Simmer for about 10 minutes.
- Serve hot.
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