Storing Leftovers
Store any leftover harvard beets in an airtight container for up to three days. Reheat portions in a small saucepan or in the microwave. As with all leftovers, use your best discretion. Harvard Beets is an old school recipe that starts with roasted beets. You then make a rich sauce for them with sugar, cornstarch, vinegar, and water. After adding the beets to the sauce you season it with cloves, butter, cinnamon, salt, and pepper. The result is a rich and delicious side dish that you will fall in love with.
Make the sauce. Bring the sugar, cornstarch, vinegar, and water to a boil and then simmer. Add the roasted beats. Simmer the beets and cloves in the sauce for about 30 minutes. Add the rest of the ingredients. Taste and season as needed.
Look for a bunch of beets in which the beets are all relatively the same size. This will allow the beets to cook at the same rate. Beets are one of the easiest veggies to buy because it’s hard to find one that is bad. Beets keep in the refrigerator for up to a week.
Cut off the top and bottom roots and scrub the beet well to clean off any debris. Wrap each beat in aluminum foil and bake them on a parchment-lined baking sheet. Pull them out of the oven, unwrap them, and peel off the skin.
Please note that this recipe calls for 1 1/2 pounds of raw beets. This is the equivalent of 478 grams or 1 pound of cooked beets.
Crockpot Pork Chops: Start these at the tail end of the cooking time for your pork chops for a great slightly sweet balance to this delicious dinner. Spatchcock Chicken: While your chicken roasts away, you can whip up some beets. They will be perfect alongside the chicken and veggies. Salisbury Steak: I just love the idea of serving two old school recipes, that have been tested and hold up today, next to each other. Perfection!
If you try this Harvard Beets recipe or any of my other recipes, please leave a comment and let me know what you think!
