Harvard Beets

When beets go to college…..no no no…I guess not…this retro recipe was a staple food (that I hated) when I was a child. Now beets are apparently an “in” food. So give this recipe a try.

No. 303 can beets
2 tablespoons butter
2 teaspoons cornstarch
¼ teaspoon onion juice (yay! Juicing the onion! My favorite! (actually, I just run it on the nutmeg grater a bit-works perfect)
1 tablespoon cider vinegar
¼  teaspoon salt
pepper
4½ teaspoons sugar

Drain beets, saving liquid. Melt butter, blend in corn starch, add beet liquid and stir constantly over direct heat until sauce boils and thickens. Add remaining ingredients and the beets and continue heating slowly until beets are hot through. 5 servings.

Cooked fresh beets may be used, substituting water for beet juice.  The Modern Family Cookbook

Comments

  1. You do know that I eat Harvard Beets at least once a month, right? And that I have been required to bring them to every holiday gathering for years now? Probably because my recipe is better than yours, but yours is okay so I won’t give you a hard time about it. :0P

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