Harvard Beets

I love beets.  Steamed, roasted, pickled, in a salad.  Any way I can get them I’ll eat them.

The problem is, we don’t get to enjoy beets that often.  And when we do … Levi isn’t as huge of a fan as I am.  His favorite preparation for beets is Harvard Beets.

Years ago, his mother gave me a recipe for Harvard Beets.  I have no idea where the name came from.

This isn’t my favorite way to enjoy beets, but I don’t mind them.

I’ve adapted the original recipe to be gluten free and vegan.

Harvard Beets

  • 1/2 cup white sugar
  • 2 Tbsp corn starch
  • 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 tsp salt
  • 2 Tbsp Earth Balance
  • 3 cups cooked, peeled and diced beets

In a large saucepan, mix sugar, cornstarch, water and vinegar until no lumps remain.  Bring to a boil over medium heat.  Cook until thickened, about 10 minutes.

Add in beets, Earth Balance and season with salt.  Stir well and cook another 10 minutes, until beets are heated through.

This is like … warm pickled beets kind of.

I have a picture, but have lost the cord to attach my camera to the computer and download pics.  I’ll have to figure it out later.

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