Harvard Beets
Ingredients
- 12 small beets, sliced or cubed
- 1/2 cup sugar
- 1/2 tbsp cornstarch
- 1/4 cup water
- 1/4 cup vinegar
- 2 tbsp butter
Step-by-Step Instructions
- Mix sugar and cornstarch in a medium pot. Add vinegar and water and bring to a boil, stirring constantly. Boil for 5 minutes until the mixture thickens slightly and becomes clear.
- Add the cooked beets to the pot and let it stand for at least 30 minutes to allow the flavors to meld. Just before serving, bring to a boiling point and add butter, stirring until melted and glossy.
Common Problems and Solutions
Q: Do I need to cook the beets before adding them to the sauce?
A: Yes, the recipe assumes you're starting with cooked beets (either boiled, roasted, or canned). If using fresh raw beets, boil them for 40-50 minutes until tender, then peel and slice before adding to the sweet-sour sauce.
Q: Can I use canned beets instead of fresh?
A: Absolutely! Canned beets work perfectly and save a lot of time. Just drain them well before adding to the sauce. You can also use pickled beets if you reduce the vinegar in the recipe slightly.
Tips and Techniques
The standing time is important - it allows the beets to absorb the sweet and tangy flavors. You can make this ahead and reheat just before serving. For a deeper flavor, let them sit for an hour or even refrigerate overnight and reheat when ready to serve.
Ingredient Substitutions
- fresh beets: canned beets (drained)
- white vinegar: apple cider vinegar or white wine vinegar
- butter: margarine or olive oil
Equipment Needed
- Medium pot or saucepan
- Wooden spoon for stirring
Historical Context
Harvard beets got their name from the deep crimson color that resembles Harvard University’s official color. The dish became a staple at Southern tables as a way to make beets more appealing with a sweet-sour glaze.
