Harvard Beets Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 small can whole beets
2 tablespoons cornstarch
¼ cup sugar
⅓ cup apple cider vinegar
1 Bay leaf
|
|
Directions: |
Directions:Drain the liquid from the can into a small saucepan. Whisk together cornstarch, sugar, and vinegar into a smooth paste; add it to the beet juice.
Add the bay leaf to the liquid. Over medium heat, bring the liquid to a boil; turn down the heat and stir until thick.
Cut beets in half or into slices before adding them to the pan and heating them in the liquid. |
|
Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: The sweet, tangy beets were on the standard rotation in my house growing up. They paired well with macaroni and cheese. My mama didn't use a recipe. I didn't think to ask where she got the recipe or how the dish got its name. A cursory Google search tells me that there are several possibilities. One is that they were named for the way their deep red color mimicked the Harvard Crimson football jersey hue. Another is that they originated in a tavern in England named “Harwood” and somewhere along the way the name was mispronounced in America until it became “Harvard.” Beets cooked with vinegar, sugar, and spices have been around for hundreds of years. However, Harvard Beets have a very modern ingredient added to them – cornstarch. Cornstarch was invented in the mid-19th century as a thickening agent. The recipe called Harvard Beets did not appear in cookbooks prior to 1906.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Harvard Beets is from