Five Ingredient Harvard Beets Recipes

QUICK HARVARD BEETS

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

FRESH BAKED HARVARD BEETS

Steps:

• Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
• When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
• Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
• Add the beets and heat through; add salt to taste; serve at room temperature.

HARVARD BEETS

Steps:

• In a 2-quart microwave-safe casserole with a lid microwave the beets with the water, covered, at high power (100%), stirring every 2 minutes, for 6 to 15 minutes, or until they are tender when pierced with a fork, transferring them as they are cooked to a cutting board, and let them cool. Reserve 1/4 cup of the cooking liquid in the casserole. Peel the beets and slice them. In a small bowl dissolve the cornstarch in the vinegar and stir the mixture into the reserved cooking liquid with the sugar and salt to taste. Microwave the mixture at high power, stirring after 1 minute, for 2 minutes, or until the mixture is thickened, stir in the beets and the butter, and microwave the mixture at high power for 1 minute, or until the beets are heated through.

HARVARD BEETS RECIPE - (4/5)

Steps:

• 1. Place beets in a 3 qt slow cooker. 2. In a small bowl, combine sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets 3. Place cloves on a double thick piece of cheesecloth, bring corners together and tie with cooking string. Place bag in slow cooker. 4. Cook on low for 7-8 hours or until tender. Remove spice bag and serve.

EASY AS 1-2-3 HARVARD BEETS

Steps:

• In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
• Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
• Cook over medium heat, stirring till thickened and bubbly.
• Add 1 tablespoons butter and salt and pepper to taste.
• Add drained beets and heat in the sauce till hot through.

HARVARD BEETS

Steps:

• Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

HARVARD BEETS

Steps:

• 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
• 2. 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.
• 3. 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.
• 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.