I start my Organic Harvard Beets by getting the best, freshest, all natural and organic ingredients I can find. I can't stress this enough - put good things in and you'll get good things out!
I love beets. Pickled, sliced, cold, warm ... I love 'em all. This is adapted from my mom (Becky)'s recipe for Harvard Beets.
2 Tablespoons of butter
2 Tablespoons of flour
2 Tablespoons of vinegar
2 Tablespoons of sugar
1 can or jar of sliced beets - approx. 16 oz.
fresh-ground black pepper to taste
Drain beets, reserve liquid.
Make a roux by melting the butter over medium heat, then stirring in flour.
Add ½ cup of the beet liquid.
Stir and cook about 2 minutes, until sauce thickens.
Add remaining ingredients.
Continue cooking over medium heat until beets are warm.
Season with fresh ground black pepper to taste.
Where does the name "Harvard" beets come from? Some say it was a Harvard student that invented the dish. Others believe it's because the color of the dish is similar to Harvard's official color - crimson. Still others believe the dish was invented in a place called "Harwood" and "Harvard" is just a mispronunciation of that.
Did you know?
Beets are "nature's Viagra," help to lower blood pressure and support liver function. Beets are rich in anti-oxidants and beta-carotene, vitamin C and manganese. Beet fiber is thought to be helpful in preventing colon cancer.
Beets contain high amounts of complex carbohydrates to boost your energy level. They are low in fat (although this recipe does add 2 Tablespoons of butter).
I asked my man if he wanted organic Harvard beets and cottage cheese the other night, and he looked at me like I sprouted a second head. He tried it and is now a fan. Something about the creaminess of the cottage cheese with the warm tangy-ness of the beets just works well together. Try it today!
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