Harvard Beets
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Cut
- Water
- one-half tablespoon cornstarch
- one-half cup sugar
- one-half cup vinegar
- two tablespoons butter
- Beets
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter.
- Mix one-half cup sugar and one-half tablespoon cornstarch.
- Add one-half cup vinegar and let boil five minutes.
- Add beets, and let stand on back of range one-half hour.
- Just before serving add two tablespoons butter.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife