The Daily Dish

Harvard Beets
By Annie Copps

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prepared harvard beets

Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.

Start with a double boiler—that's a pot of simmering water, with a larger pot nestled on the top—when you cook in the top pot you get a more even and gentle heat. You don't have to go out and spend your paycheck on a set—you can usually jury rig two pots together. So in that top pot, combine some sugar, salt, vinegar and a few cloves once the sauce becomes clear, add sliced beets and cook without boiling for 20 minutes. Fish out the cloves and stir in a wee bit of butter just before serving and you are good to G-O.

Yield: 6 to 8 servings

1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
3 cups freshly cooked beets
2 tablespoons butter

In a double boiler over medium heat, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Slice the beets into ¼-inch rounds. Add the beets to the sauce and cook 20 minutes—do not boil. Remove cloves and add butter just before serving.


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