How To make Harvard Beets Ii
16 oz Can sliced beets, undrained
1 T Cornstarch
4 t Sugar
3/4 t Salt
1/4 c Vinegar
1. Drain liquid from beets into measuring cup. Add enough water
so that beet liquid measures 2/3 of a cup. Set aside. 2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart,
heat-resistant, non-metallic casserole. 3. Gradually add beet liquid and vinegar to cornstarch mixture.
Stir until smooth. 4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet
liquid comes to a boil. Stir. 5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.
6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or
until beets are heated through.
How To make Harvard Beets Ii's Videos
Country Style Harvard Beets
Step by step instructions on How to make Homemade Harvard Beets that will impress your taste buds.
These Recipes Will Convince You to Love Beets: A Look into Our Vegetables Illustrated Cookbook
Purchase our Vegetables Illustrated cookbook:
From Beet Muhammara to Beet Burgers, our new cookbook, Vegetables Illustrated, has many recipes to convert you to a beet lover.
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Making Harvard Beets! Simple and Tasty Recipe!
As fall draws ever closer join me in making a simple and easy Harvard beets recipe, the perfect late summer or autumn side dish! This side dish just can’t be beet! :)
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Music:
Over Under by Kevin MacLeod
Link:
License:
Recipe
Ingredients:
Several medium sized beets, or 3-4 cups of fully cooked canned beets
2/3rds of a cup of white sugar
1/3rd of a cup of white vinegar, or cider vinegar if you prefer
1/3rd of a cup of water, or beet juice
3 Tbsp. of butter
3 heaping tsp. of cornstarch
Salt and Pepper to taste
Instructions:
If starting with raw beets: Wash and scrub your beets to remove any dirt that might be stubbornly clinging onto them. Then either boil them in salted water, or roast them in foil at 400 degrees in the oven. Cook time will vary, but boiling will generally take between 40 and 50 minutes, and roasting will take between 50 and 60 minutes. Regardless of which method you choose, be sure to check your beets periodically throughout the cooking. A skewer should pass through the beets easily when they are ready.
Next set the beets aside and let them cool until you can comfortably handle them. Once they've cooled enough, remove the skin by using firm pressure. The outside skin layer should easily and cleanly slide off if the beets are fully cooked!
Once the beets are cooked, slice them into rounds, half rounds, or quarter rounds, or if you want bigger chunks, dice them. Any size and shape you choose is fine! I like half or quarter rounds because they're easier and less messy to eat!
Combine the sugar and cornstarch in a medium sized saucepan, and stir until combined. Then add your water and vinegar and put the mixture over medium heat on the stove. Heat the mixture until it thickens, stirring periodically to make sure the mixture doesn't stick to the pan.
Now season with salt and pepper to taste, then add the beets. Bring everything to a boil, reduce the heat to a simmer and cook for 5-10 minutes, stirring often through this whole step to prevent the mixture from sticking and burning.
Finally stir in the butter for the lovely glossy appearance and serve your Harvard beets while they're nice and hot!
#ATE #Cooking #EasyRecipe
Chapters:
00:00 Intro
00:20 What you’ll need
00:45 Preparing the beets
02:00 Preparing the sauce
03:07 Final thoughts
Harvard Beets
Harvard Beets - A classic New England side dish that has been around for generations. You’ll love the sweet and sour sauce!
PRINTABLE RECIPE HERE:
Mainely Dish Recipe Video: Beets, Harvard Style
Part of the University of Maine Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) Mainely Dish Recipe Video Series. For more information about the EFNEP Program, visit All videos include recipe and instructional PDFs.
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Quick Harvard Beets Recipe!
Harvar Beets Recipe:
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