Beets are a perfect vegetable. They are colorful, tasty, high in fiber, and nutritious. They are a good source of folate, manganese, potassium, iron, and vitamin C.
I recently came across a hundred-year-old recipe for Flavored Beets. When I read the ingredient list, the Flavored Beets sounded a lot like the Harvard Beets that my mother made in my youth, so I decided to give the recipe a try.
The Flavored Beets turned out wonderfully. This recipe is a keeper. The delightful sweet sour sauce was lovely, and worked perfectly to enhance the rich, earthy flavor of the beets. The sauce was not as thick as I remember the Harvard Beet sauce my mother made, but the taste was very similar.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
2 cups sliced, cooked beets (I boiled, then sliced 4 medium beets – though canned beets would also work.)
3/4 tablespoon cornstarch
1/2 cup vinegar
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons butter
Put the cornstarch and vinegar in a saucepan; stir until smooth. Add sugar and salt, and bring to a boil using medium heat while stirring constantly. Reduce heat and simmer for 5 minutes while continuing to stir. Add butter, and stir until melted. Add beets, and reheat until the beets are hot while gently stirring. Serve