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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

HARVARD BEETS Recipe

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This recipe for HARVARD BEETS is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 FRESH MEDIUM BEETS OR 16 OUNCE CAN SLICED/DICED BEETS
1 TABLESPOON CORNSTARCH
1 TABLESPOON SUGAR
3/4 TEASPOON SALT
2/3 CUP WATER
1/4 CUP VINEGAR
Directions:
Directions:
FOR FRESH BEETS:
CUT OFF ALL BUT 2 INCHES OF BEET TOPS. WASH BEETS AND LEAVE WHOLE, WITH ROOT ENDS ATTACHED.

HEAT 6 CUPS WATER, 1 TABLESPOON VINEGAR (TO PRESERVE COLOR) AND TEASPOON SALT TO BOILING. COOK UNTIL TENDER, 35-45 MINUTES; DRAIN. RUN COLD WATER OVER BEETS. SLIP OFF SKINS AND REMOVE ROOT ENDS. SLICE OR DICE PIECES.

MIX CORNSTARCH, SUGAR, SALT AND PEPPER IN SAUCEPAN. STIR WATER AND VINEGAR GRADUALLY INTO CORNSTARCH MIXTURE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE, STIR IN BEETS, AND HEAT THOROUGHLY.

CANNED BEETS:
RESERVE LIQUID FROM CANNED BEETS, ADD ENOUGH WATER TO RESERVED LIQUID TO MEASURE 2/3 CUP SUBSTITUTE FOR THE WATER PRPARE AS ABOVE.

 

 

 

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