Orangy Harvard Beets Recipes

HARVARD BEETS

Steps:

• Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

ORANGE-GLAZED BEETS

Steps:

• In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.

HARVARD BEETS

Steps:

• Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

QUICK HARVARD BEETS

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

CLASSIC HARVARD BEETS

Steps:

• Gather the ingredients.
• To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
• Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
• Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
• Drain the beets and let them cool.
• Then slip off the skins.
• Slice the beets to your desired size.
• Combine the sugar and cornstarch in a saucepan.
• Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
• Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
• Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
• Stir the butter into the beets and serve them hot.
• Enjoy!

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

SIMPLE HARVARD BEETS

Steps:

• Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. , In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

ORANGE BEETS

Steps:

• Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
• Place in a large saucepan, cover with water.
• Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
• Drain and rinse with cold water.
• Drain, cool.
• Trim off beet roots, rub off skins.
• Cut beets into cubes to measure 3 1/2 cups.
• Melt butter in a large nonstick frypan over medium heat.
• Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
• Sprinkle with almonds.

ORANGE-GLAZED BEETS

Steps:

• Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 11 to 12 hours or until beets are tender.
• Mix cornstarch and water; stir into beets. Cook uncovered on high heat setting 5 to 10 minutes or until sauce has thickened.

ORANGE HARVARD BEETS

Steps:

• Combine sugar, cornstarch, salt and pepper into a 1 quart pan, stir the beet liquid, vinegar and orange concentrate into sugar mixture.cover and cook 5-7 minutes or mixture is glossy and slightly thickened, stirring twice.
• Add sliced beets and heat till hot.
• Sprinkle orange rind over to before serving.
• Keeps well in the refrigerator.