Harvard Beets

[Chuckie]

This is our fave beet recipe. Tastes a bit like pickled beets, but a thicker "gravy" if you will...

CHEERS!
Chuckie

HARVARD BEETS

3#s or so beets, scrubbed & trimmed*
1 - TBS cornstarch
1/3 cup sugar
1/2 - tsp salt
2/3 cup apple cider vinegar
1/3 cup reserved beet cooking liquid (adds color)

2 - TBS butter

Simmer the beets in lightly salted (salt opt.) water until softened, 20 - 40 minutes (we like al dente). Drain & save the 1/3 cup liquid. When beets are cool enough to handle, slip skins off beets & cut off tops/tails. You can leave the beets whole, cut into chunks or slice--whatever your preference. We like the smaller beets left whole, cut larger ones into chunks.

Mix together cornstarch, sugar & salt in sauce pan. Whisk in liquids (beet juice/vinegar). Cook over low heat, stirring constantly until smooth & thick. Add beets prepped as desired, stir in to reheat. Add butter to beets just before serving. DELISH!!



*leave approx. 1/2 inch of tops & all the long tail to keep beets from bleeding so bad

[vaporvac]

Chuckie, this is a recipe I always say, "I'll have to make those some time", but never do. It sounds really easy. Maybe this will be the year! : ) Thanks for the tip on preventing bleeding.

[Chuckie]

Jun 2, 2017 19:20:10 GMT -5 vaporvac said:

Chuckie, this is a recipe I always say, "I'll have to make those some time", but never do. It sounds really easy. Maybe this will be the year! : ) Thanks for the tip on preventing bleeding.

Again, Granny was the one that taught me that!! I often times can't remember my NAME any more, but can remember "worthless $hit" like this @ the drop of a hat!!

CHEERS!
Chuckie