Harvard Beets Recipe

Beets: The star of the dish, providing an earthy and slightly sweet flavor.

Sugar: Adds sweetness to balance the tanginess of the vinegar.

Cornstarch: Used to thicken the sauce, giving it a smooth texture.

Vinegar: Provides a tangy contrast to the sweetness of the sugar.

Water: Helps to dissolve the sugar and cornstarch, creating the base of the sauce.

Butter: Adds richness and a smooth finish to the sauce.

When preparing beets, ensure they are cooked until tender but not mushy. This will help them maintain their shape and texture when added to the sauce. To achieve a smooth and glossy finish, whisk the cornstarch mixture thoroughly to prevent lumps. Adding the butter at the end enriches the sauce, giving it a velvety consistency and enhancing the overall flavor.

• sliced cooked beets - Substitute with carrots: Carrots have a similar texture when cooked and can absorb the flavors of the dish well.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and a fresh citrus flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• butter - Substitute with olive oil: Olive oil provides a rich, smooth texture and a slightly different but pleasant flavor.

• Allow the Harvard beets to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled beets to an airtight container. Glass containers are ideal as they do not absorb odors and keep the flavor intact.
• Store the container in the refrigerator. The Harvard beets will stay fresh for up to 5 days.
• For freezing, place the cooled beets in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the beets have been stored.
• When ready to use, thaw the Harvard beets in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
• If you notice any changes in texture or flavor after thawing, consider using the beets in a different recipe, such as a beet salad or beet soup.

• For a quick and easy method, use the microwave. Place the Harvard beets in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more traditional approach, reheat the beets on the stovetop. Place them in a saucepan over medium heat. Stir occasionally until they are heated through, which should take about 5-7 minutes.

• For a gentle and even reheating, use the oven. Preheat your oven to 350°F (175°C). Transfer the Harvard beets to an oven-safe dish, cover with aluminum foil, and bake for 15-20 minutes, or until they are warmed through.

• If you have a steamer basket, you can reheat the beets by steaming them. Place the beets in the basket over boiling water and steam for about 5 minutes, or until they are heated through. This method helps retain their moisture and flavor.

• For a slightly caramelized finish, try reheating the Harvard beets in a skillet. Heat a small amount of butter or olive oil in the skillet over medium-high heat. Add the beets and cook, stirring occasionally, until they are heated through and slightly caramelized, about 5-7 minutes.

• Saucepan: Used to combine and cook the sugar, cornstarch, vinegar, and water mixture.

• Whisk: Essential for whisking the vinegar and water into the sugar and cornstarch until smooth.

• Stirring spoon: Necessary for stirring the mixture constantly as it cooks and thickens.

• Measuring cups: Used to measure out the sugar, vinegar, and water accurately.

• Measuring spoons: Used to measure the cornstarch and butter precisely.

• Knife: Needed to slice the cooked beets if they are not pre-sliced.

• Cutting board: Provides a safe surface to slice the beets.

• Serving dish: Used to serve the warm Harvard beets once they are ready.

Use pre-cooked beets: Save time by using pre-cooked beets available in the store instead of cooking them yourself.

Measure ingredients ahead: Measure out the sugar, cornstarch, vinegar, and water before starting to streamline the process.

Melt butter in advance: Melt the butter beforehand to quickly add it to the saucepan when needed.

Use a whisk: A whisk helps blend the sugar and cornstarch mixture faster and more smoothly.

Preheat the saucepan: Preheat your saucepan on medium heat to reduce waiting time for the mixture to thicken.