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Roasted Red Harvard Beets

drakecooper
By drakecooper
Harvard Beets
  • Serves: 6
“Harvard beets” is a dish made with cooked beets that are sliced and then simmered in a sweet and sour sauce made with vinegar and sugar. Although these beets are grown in Idaho, the dish gets its name from the fact that it was once a popular side dish at Harvard University.

Categorized: Side Dishes

Ingredients

  • 6 medium fresh beets, washed and trimmed (Available at your local Idaho Farmers Market during season)
  • 2 Tablespoons sugar
  • 2 teaspoons cornstarch
  • 3 Tablespoons vinegar
  • 1 Tablespoon Idaho butter
  • 1/3 cup water

 

 

Featured Idaho Produce

Steps

  • Preheat oven to 400° F.

  • Place beets on large sheet of aluminum foil, fold edges together and seal tightly.

  • Bake for approximately 1 hour or until the beets are tender; remove from oven and set aside to cool.

  • Meanwhile, combine sugar, cornstarch and 1/8 teaspoon salt. Stir in water, vinegar and butter.

  • Cook and stir on stovetop or in microwave until thick and bubbly.

  • When beets are cool, remove skin and cut into chunks or slices. Add beets to sugar/cornstarch mixture and heat through – about 5 minutes. Serve warm.

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