ETHNIC DAY -- American - Harvard Beets

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Harvard Beets

 

Recipe By : Nava Atlas's American Harvest, 113

Serving Size : 4 Preparation Time :0:00

Categories : American Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 medium beets

2 tablespoons butter

2 teaspoons cornstarch

3 tablespoons cider vinegar

2/3 cup fresh orange juice

2 teaspoons honey

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Remove the green tops from the beets, leaving about 1/4 inch of the stalks on

the beets (save the greens for later use - cooked or steamed, they can be used

like spinach and are very nutritious). Rinse the beets to remove loose dirt but

take care not to break the fibers.

 

Bring a deep pot of water to a boil and gently drop the beets in. Cook over

medium-low heat until they are just tender. This will take anywhere from 45

minutes to 1 1/2 hours, depending on the size and age of the beets. When they

are done, slip off the skins and cut them into 1/2-inch dice. Set aside.

 

In a large, heavy saucepan, heat the butter until it foams. Sprinkle in the

cornstarch until it is well blended. Stir in the vinegar, then slowly add the

orange juice, stirring quickly to avoid lumps. Add the honey, salt, and pepper.

Add the diced beets and stir together thoroughly. Cook over low heat for 20

minutes.

 

 

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NOTES : Harvard Beets is a standard New England recipe, quite commonplace in the

nineteenth century. I have modified the recipe by replacing the usual

sugar-and-water mixture with orange juice, which enhances the beets' natural

flavor without overpowering it.