Sunday, July 8, 2012

Harvard Beets

Sorry, I am having technical difficulties with the spacing. Let me know if you know how to fix it. We just had Harvard Beets for dinner and they are delicious. It is like beets with a sweet n' sour sauce. Here is how to cook beets and the recipe just for kicks. Let me know if you need beets! How To Cook Beets: Boiling Prep: • Trim back the roots and leaf stalks to about 1″ then wash under cool running water. Be careful to not scrub the skin too hard when washing and do not cut or slice off any part of the beet so the skin stays intact (for best results when boiling, the skins need to be on to retain the color and flavor). Directions: • Place beets in a large pot then cover with cold water. Add salt and sugar then cover (approximately 1 tsp sugar + 1 tsp salt per 1/2 gallon of water). • Turn heat on high until water begins to boil then reduce heat to medium to keep water at a simmer. • Cook 45 minutes to an hour or until done (for large, fresh beets) or up to four hours (for large, older beets from storage). • Once beets are cooked, remove from heat, drain water and then plunge beets quickly into cold water. Remove beets from cold water, cut off root tips & stems and you should be able to rub the skins off easily with a damp towel. • Serve freshly cooked beets sliced or mashed with a bit of butter, salt and pepper to taste. Havard Beets—Low Fat 4 medium sized beets 2 TBS Corn starch 2 TBS Vinegar 2 TBS Sugar 1 TBS Margarine or Butter Cook beets as above, reserving ½ a cup of liquid. Slice beets. In a medium saucepan, combine reserved beet liquid, sugar, vinegar and cornstarch, Cook an stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in beets and margarine or butter, heat thorough. Makes 4 servings.

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