Harvard beets –Today, I’m excited to share a vibrant and delicious recipe that’s as appealing to the eyes as it is to the taste buds: Harvard Beets! This dish combines earthy beets with a tangy sweetness that makes it a standout on any table. Whether you’re serving it as a side dish at a dinner party or just want to add some colorful nutrition to your meals, Harvard Beets will surely make a statement. Let’s dive into the recipe!
Harvard Beets
Before we get into the cooking, here’s what the final dish looks like:
Ingredients:
- 4 medium-sized beets
- 1 cup water
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/4 teaspoon ground cinnamon (optional)
Instructions:
- Begin by prepping the beets. Start by washing and scrubbing them well to remove any dirt. Then, trim off the tops and root tails.
- Next, place the beets in a pot and cover them with water. Bring the water to a boil and cook the beets for about 30-40 minutes, or until they are tender when pierced with a fork.
- Once cooked, remove the beets from the pot and let them cool slightly before peeling them. The skins should come off easily. After peeling, chop the beets into bite-sized pieces.
- In a saucepan, combine the apple cider vinegar, sugar, cornstarch, salt, and cinnamon (if using). Stir the mixture over medium heat until it thickens, which should take about 2-3 minutes.
- Once thickened, add the chopped beets to the saucepan, stirring gently to coat them in the sweet and tangy sauce. Allow the beets to simmer for about 5 minutes, letting the flavors meld together.
- Finally, stir in the butter until it’s melted and well mixed in. This will lend a lovely sheen and richness to the dish!
Serve your Harvard Beets warm or at room temperature. They are not only a feast for the eyes but also a delightful addition to any meal. Enjoy a bite of nostalgia and the perfect balance of sweet and tangy flavor!