This sweet and sour dish with a velvety sauce has been an important part of my holiday dinners ever since, even now that I'm probably the age my grandma was when she made it for me.
Yes, it includes sugar, and cornstarch which some people avoid due to GMO's. I've not tried to make substitutions, but you are welcome to give it a go if you wish.
To make harvard beets, mix 1/2 cup sugar and 1 1/2 tsp cornstarch in a saucepan.
Add 1/4 cup mild vinegar and 1/4 cup water - instead of water, I use the cooking liquid or the liquid from canned beets. If you use water your dish will be pink instead of this deep ruby red.
Whisk it together, and bring to a boil. Let boil for five minutes.
Add 12 small cooked beets, either sliced or cubed, drained. Or you can use a pint of home-canned beets or 1 can of sliced beets, drained. (Remember to save 1/4 cup of the liquid to add with the vinegar.)
Let stand for at least 30 minutes. Just before serving, bring to a boil again, and add 2 Tablespoons of butter. Stir.
I know that some people don't like beets, but this is a delicious way to enjoy an easy-to-grow vegetable. It's the perfect combination of sweet and sour, with a velvety smooth sauce that's a delight to the eyes as well as to the tongue. (Should I confess that I finish up any sauce that's left in the bowl after dinner?)
Here's the recipe:
From The All New Fannie Farmer Boston Cooking School Cookbook
1/2 cup sugar
1 1/2 tsp cornstarch
1/4 cup mild vinegar
1/4 cup water or beet juice
1 pint or can of sliced beets
2 Tbsp butter
Combine sugar and cornstarch in a saucepan. Add vinegar and water/beet juice and whisk until well blended. Boil for five minutes, then add beets. Let stand 30 minutes, then bring to a boil again, and add butter just before serving.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a