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Harvard Beets Recipe

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This recipe for Harvard Beets, by , is from Family Recipes and Memories , 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!

Contributor:  
Contributor:  
Melanie Henry

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.

 

 

 

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