Beets, with their rich, earthy flavor, are a versatile vegetable that can be transformed into a variety of dishes. One of the most popular ways to enjoy these nutritious root vegetables is in the form of Harvard Beets. This classic recipe, which originated in New England, has been a favorite in American kitchens for centuries. The combination of sweet, tangy, and spicy flavors makes Harvard Beets a unique and delicious side dish. Interestingly, despite its name, the recipe doesn’t have a direct connection to Harvard University. It’s thought that the dish was named ‘Harvard’ because the crimson color of the beets resembles the university’s color. In this recipe, the beets are cooked until tender, then tossed in a sweet and tangy sauce made from butter, flour, vinegar, brown sugar, and a blend of spices. The result is a dish that’s both comforting and sophisticated, capable of elevating any meal. When choosing beets for this recipe, look for small to medium-sized ones – they’re usually sweeter and more tender. You can also use canned beets for convenience. Just be sure to adjust the amount of salt and sugar to taste since canned beets are usually pre-seasoned. Whether you’re a long-time fan of beets or trying them for the first time, this Harvard Beets recipe is sure to impress.
Ingredients
- 2 Tbsp. butter or margarine
- 2 Tbsp. flour
- 1/4 c. boiling water
- 1/4 c. vinegar
- 1/3 c. brown sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. ground cloves
- 2 1/2 c. diced, cooked beets
Cooking Method
- Melt fat and stir in flour.
- Gradually add boiling water and cook until thickened, stirring constantly.
- Add vinegar, sugar and seasonings.
- Mix well until sugar dissolves.
- Add beets and cook until thoroughly heated.
- If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
- Makes 6 servings.
Calorie: 150
Total cooking time:45 minutes
Difficulty level: Easy
A Beet of Humor in the Kitchen
So, there I was, in my humble yet chaotic kitchen, ready to whip up a dish that has the grandeur of a Harvard degree – Harvard Beets. Armed with my apron, a sense of humor, and a list of ingredients that included 2 Tbsp. butter (or margarine if you’re feeling rebellious), 2 Tbsp. flour, 1/4 c. boiling water, 1/4 c. vinegar, 1/3 c. brown sugar, 1/2 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. ground cloves, and 2 1/2 c. diced, cooked beets, I was ready to conquer the kitchen.
The Butter Conundrum
First things first, I had to melt the butter. Now, I don’t know about you, but there’s something about melting butter that’s oddly satisfying, like popping bubble wrap or peeling off a sticker in one go. Into the pan it went, sizzling and popping like a tiny buttery fireworks display. Butter, you had one job, and you did it well, my friend.
Flour Power
Next up was the flour. As I stirred it in, I couldn’t help but feel like I was conducting a tiny snowstorm in my pan. The flour danced and twirled in the butter, thickening up nicely. Just when I thought I was out of the floury woods, the boiling water demanded to be added.
Water You Doing, Chef?
Adding boiling water to the mix felt like the culinary equivalent of walking a tightrope. It’s just water, I told myself, trying to ignore the fact that it was boiling. As I gradually added it, the mixture started to resemble a science experiment. A thick, gooey, delicious science experiment.
Sour and Sweet Symphony
Then came the vinegar and brown sugar, the culinary world’s version of an indie band. The vinegar, with its sharp tanginess, and the brown sugar, with its sweet, earthy notes, they were a match made in heaven. As they dissolved, their combined aroma wafted through the kitchen, making it smell like a rustic bakery.
Spice Up Your Life
Now was the time for the seasonings. Salt, pepper, and ground cloves made their grand entrance like a trio of spice girls. A pinch here, a dash there, and before I knew it, they had transformed my humble beet concoction into something worthy of a Grammy. Or at least a decent Yelp review.
Beet It!
Finally, it was time for the star of the show – the beets. Now, I’d cooked these bad boys earlier, and they were ready to dive into the delicious concoction I’d prepared. As they cooked, the beets turned a vibrant hue of red, looking like tiny rubies in a golden treasure chest.
A Twist in the Beet Tale
Now, if you’re using canned beets, here’s a pro tip – substitute 1/4 cup liquid from the can of beets for the water. Why, you ask? Well, because it adds an extra layer of flavor, and because we can all use a little more beet goodness in our lives.
The Beet Goes On
And just like that, my Harvard Beets were done. They were warm, hearty and smelled divine. I scooped them onto a plate, and as I took the first bite, I couldn’t help but marvel at the journey. From a chaotic kitchen to a plate of delicious beets, it was quite a ride.
So, if you’re looking for a dish that’s easy to make, packed with flavor, and has the power to transform your kitchen into a comedy club, give Harvard Beets a try. Just remember to bring your sense of humor along. It’s the most important ingredient after all.
