Thursday, November 10, 2016

Harvard Beets

Harvard Beets photo by Candy Dorsey
Harvard beets are so easy to prepare, and as always with beets, can be served hot or cold. Here's what you'll need.
Serves 4 – 6.
  • 2 lbs. fresh beets - cooked, peeled and sliced  (see below)
  • 1/2 cup dark brown sugar
  • 1 Tblsp. granulated sugar
  • 2 Tblsp. butter
  • Approx. 1/2 cup beet juice
In a medium saucepan combine both sugars and beet juice. Heat over low heat until sugars are dissolved, stirring often.





Turn heat up to medium and add beets and butter. Mix well to get the beets coated with the sugar syrup, the butter is melted and beets are heated.
Serve immediately or refrigerate and reheat.
















Basic Way to Cook Fresh Beets
I find it's easiest to boil fresh beets whole, unpeeled and uncut.

Cut the leaves off the beets leaving about 1 inch of stems, also leave the root end intact. If you cut through the beet they will bleed when boiling and you'll lose a lot of the nutrients.
Next wash thoroughly being careful not to tear the skin.
Place the beets in a large saucepan and fill with enough water to submerge the beets.
Bring to a full rolling boil then reduce heat, cover and simmer until tender, about 45 minutes to an hour. (reserve about ½ cup beet juice)
Place beets under cold running water until they can be handled. Cut off both ends, peeling the beets will be easy then slice into desired sizes.
See video below.




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