Harvard Beets with a Twist!
Beets are one of the most under rated vegetables from natures bounty. The health benefits are too numerous to list all! Try and buy organic, fresh with the green tops on, trim and cook separately to get the full benefit.
Harvard beets may have been named in the New England states, possibly from university of the same name, for the color of their jerseys. Go figure.
You must try these, even if you are not a beet lover. The fresh ginger and orange add a whole new dimension.
Here's what you will need:
Fresh Beets, cooked, peeled and 1/4'd
Sugar, Cornstarch, Apple Cider Vinegar or vinegar of your choice
Salt, orange for the peel and fresh ginger or ground dried!
It's easy,
Take a look and feel free to ask me questions!
Buon Appetit!
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COMMUNITY KITCHEN - How to make “Picked Beets and Harvard Beets”
Community Kitchen is back – and this week Rachel Malcolm demonstrates two ways to prepare beets. A traditional canning method, and an easier recipe for Harvard Beets.
The ingredients and recipe are listed here, but be sure to watch the video and follow along! Remember to comment, like and share this video, and subscribe to our YouTube channel! You will be notified of every new CK episode.
Pickled Beets:
INGREDIENTS:
• 5 lbs (2.26 Kg) small beets, washed and trimmed
• 4 cups (1 L) white vinegar
• 2 cups (500 ml) water
• 2 cups (500 ml) white sugar
• 1 Tbsp pickling salt
• 2 Tbsp whole cloves
• 8 pint-size (500 ml) canning jars with lids and rings
Harvard Beets:
INGREDIENTS:
• 4 cups cooked, peeled, and sliced beets (prepared the same as for pickled beets)
• 4 tsp corn starch
• ¾ cups (175 ml) sugar
• ¾ cups (175 ml) vinegar
• ¾ cups (175 ml) water
• ½ tsp salt
• ¼ tsp pepper
• 3 Tbsp butter
DIRECTIONS (Pickled Beets):
1. Place beets in a large stock pot and cover with water. Bring to a boil and cook for approximately 15 mins, or until tender. Drain, cool, peel and slice.
2. In a large saucepan, make the brine by combining the vinegar, water, sugar, pickling salt and cloves, and bring to a boil.
3. Sterilize jars by immersing them in a large stockpot of boiling water for 10 mins. Soften the rubber on the lids by placing them in hot water.
4. Remove the jars from the boiling water, and fill them with beets. Fill the jar with hot brine and seal the lids.
5. Place a rack in the bottom of a large stockpot. Add water and bring to a boil. Gently lower the jars into the hot water, and make sure the water is about an inch above the top of each jar. Bring the water to a boil for about 10 mins.
6. Carefully remove the jars from the stockpot and let cool. Listen for the ‘pop’ as the jars cool and the lid seals the jar.
DIRECTIONS (Harvard Beets):
1. In a large saucepan, combine vinegar and water, and stir in cornstarch. Add sugar and cook over medium heat.
2. Bring to a boil and add butter and salt. Add the beets and bring to a boil again, cooking for several minutes until cooked all the way through.
#csfscommunitykitchen
Delicious Sweet and Sour Harvard Beets - Home cooking - So Easy to make
Today I will show you how to make this super easy delicious Harvard Beets recipe. Recipe is below. If you like sweet and sour and you like beets your going to love this recipe.
Harvard Beets
1-2 (15 ounce) cans sliced beet do NOT drain - use juice and beets
1/4 cups sugar
1/4 cups white vinegar
2 TBPS corn starch
small amount of water
Add beets and beet juice in pan, add sugar and vinegar bring to boil. In small bowl add corn starch and small amount of water to dissolve. Once beets comes to a boil slowly add corn starch mixture in a small amount at a time, stirring constantly, continue adding small amounts at a time until you reach desired thickness, immediately turn heat to simmer.
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Please check out my other fun recipes. HAPPY COOKING!!!!!!
Harvest Harvard Beets Recipe My Way and canning
This recipe is Harvard beats my way
List of ingredients are in the video
#75 Harvard Beets
This is an old vegetable dish that has been used for many years. So good and colorful
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