Harvard Beets Recipe - Cooking Index
Harvard Beets Recipe - Cooking Index
When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.
Type: Vegetables| 3 lbs | 1362g / 48oz | Fresh beets - trimmed |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 4 teaspoons | 20ml | Cornstarch |
| 1/2 cup | 118ml | Cider vinegar |
| 2 tablespoons | 30ml | Unsalted butter |
| Salt - to taste |
Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
In a medium-sized pot, whisk together the sugar, cornstarch, vinegar and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
This recipe yields 8 servings.
Nutritional Analysis Per Serving: 147 calories, 30g carbohydrates, 2g protein, 3g fat, 8mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-01-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]
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