Classic Harvard beets
By Diana Rattray for The Spruce Eats – submitted by Lori, Yorkville CSA Some say that these beets were named because their color is similar to Harvard crimson; others claim they originated in a tavern in England called the Harwood. They are a tasty use for beets and require very little hands-on time. These are similar to pickled beets, but served warm with a sticky glaze.
Ingredients
- 3 medium beets about 1 lb, or 4 cups cooked, sliced beets
- ⅔ cup sugar
- 3 tsp cornstarch
- ⅓ cup apple cider vinegar
- ⅓ cup water
- ¼ tsp kosher salt or to taste
- ⅛ tsp freshly ground black pepper
- 2 TBS unsalted butter
Instructions
- Click here for instructions (The Spruce Eats)