Growing up in Pennsylvania you can’t help but love the flavors of sweet and sour. The first time I ever had Harvard Beets was at the restaurant I worked at. It was love at first bite. This recipe for Harvard Beets give you a wonderful balance of tart and sweet.
You can use fresh or canned beets in this very easy recipe. If you’re using fresh beets, (I can’t wait to use fresh beets) save a little bit of the water you boil the beets in to use in the recipe in place of the beet juice you would have used if you had canned beets.
This recipe is extremely easy to adapt. Use a little more or less vinegar or sugar to adjust the sweet and sour flavor to your families tastes. Some people add a dash of cinnamon and nutmeg to the beets as they cook, I’ve never done that, I love them just the way they are. Harvard Beets, another delicious way to add variety and lots of flavor to your vegetable rotation for dinner, Enjoy!
- 1/3 cup sugar
- 4 Teaspoons cornstarch
- 1/3 cup vinegar
- 1/3 cup beet juice
- 2 15 oz cans sliced beets
- 3 Tablespoons butter
- salt and pepper to taste
Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through. Add the butter, continue until cook until butter is melted. Sat and pepper to taste. Serve immediately.