I adore red beets and they usually appear chilled on my table pickled accompanied by hard-boiled eggs which were soaking for days alongside the beets in a flavorful sweet/sour brine. Red-beet eggs are a staple in many Coal Region kitchens.
But I also enjoy hot dishes containing beets and am especially fond of those that are quick and easy, pack a flavor punch — and allow me to take advantage of the convenience of canned beets. I rarely have time to cook and peel fresh beets when the urge for a fast and tasty, last-minute veggie dish hits.
Enter my recipe for EASY Harvard Beets. Harvard beets are cooked beets in a thickened sweet and sour sauce that includes vinegar and sugar. The origin of the name has been the subject of much speculation and is not clear. One theory is that the dish was created by an Ivy League student and they earned the name for the way their deep red color mimicked the Harvard Crimson football jersey. Another is that they originated in a tavern in England named “Harwood” and the ‘”Harvard” is a mispronunciation of the name.
Traditionally made with fresh beets, my recipe uses canned beets and some of the liquid they come in for enhanced flavor without the fuss.
I prefer diced beets when I can get them, but they can be elusive on the store shelves, so I use whole or sliced and cut them up into cubes or matchsticks. You can skip cutting up the sliced ones for even easier preparation although I do recommend cutting up the whole beets.
Easy Harvard BeetsCourse: SidesCuisine: Pa. DutchDifficulty: Easy
Beets in a thickened sweet and sour sauce made easy by using canned beets.
2 (15-ounce) cans diced or sliced beets (or whole cut into cubes)
1/3 cup sugar
1/3 cup white vinegar
2 Tablespoons corn starch
1 Tablespoon butter
Salt and black pepper to taste
1/4 cup cold water
- Drain 1 can of beets and discard liquid.
- In a medium saucepan, place the drained beets and the second can of beets along with the liquid they came in.
- Add the vinegar and sugar, butter and salt and pepper as desired.
- Bring to boil then reduce heat and simmer 8 to 10 minutes.
- Stir cornstarch into cold water to make a slurry. Turn up heat to bring liquid to a boil then slowly pour in the slurry, stirring constantly. The sauce on the beets will thicken quickly. Remove from heat, stir until any bubbling stops. Serve hot.
DID YOU MAKE THIS?
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I’m Lori Fogg
“A Coalcracker In The Kitchen”
Born and raised “a coal miner’s daughter” in Schuylkill County in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pennsylvania Dutch heritage and cuisines here in northeast Pennsylvania.