Harvard Beets

People either love them or hate them. I happen to love them in soup, cooked, raw or even juiced.  This is a recipe that can be found in different versions in many Pennsylvania German cookbooks. It has the sweet/sour favored by this style of cooking.

  • 2 tablespoons unsalted Butter
  • 2 tablespoons Cornstarch or Wondra flour
  • 2 cans (15 oz each) sliced Red Beets, drained but reserve liquid
  • 2 tablespoons Sugar or Sugar Substitute
  • 2 tablespoons Apple Cider Vinegar
  • Sea Salt to taste

Melt butter over medium heat in a sauce pan. Gradually add cornstarch/flour. Stir until smooth but not browned. Add the liquid from 1 can of beets. Cook until slightly reduced bubbly. Add sugar, vinegar and beets. Slowly add more beet juice until you get a syrup consistency. Stir and cook until beets are hot. Add salt to taste.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Harvard Beets

  1. iutechie says:

    Harvard beets are the best! I remember my mother making them with pork chops and homemade noodles. A classic PA Deutsche meal that I can still smell cooking in the kitchen of my childhood home.

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