Fresh Baked Harvard Beets |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful. Ingredients:
1 1/2 lbs medium-sized fresh beets |
1/3 cup sugar |
2 teaspoons cornstarch |
1/4 cup cider vinegar |
1/4 cup water |
1 tablespoon unsalted butter |
salt |
Directions:
1. 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.
2. 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.
3. 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.
4. Add the beets and heat through; add salt to taste; serve at room temperature.
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