harvard beets

ever heard of harvard beets? i hadn't until i looked online for sam choy's garlic mashed potatoes recipe and saw them as part of the same menu.

depending on the website, these were either named for the university or a tavern called the 'harwood' that was pronounced with a russian accent.

these would probably look a bit more cambridge-like if i had used red instead of golden beets.

but i didn't.

for any university with gold as a color- this one is for you.

these are deliciously tangy and sweet and make for a very lively side dish.




adapted from the sam choy recipe mentioned above. the ingredients can be adjusted to suite your sweet or sour taste.

ingredients
3 cups fresh beets, cleaned and sliced (or 2 16-ounce cans)
1/2 cup beet liquid (reserved)
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon cornstarch (+ 1 tablespoon water to create a slurry)
1/4 teaspoon salt
1 tablespoon unsalted butter (optional)

directions

• if using fresh beets, place them in a saucepan, cover them with water and simmer until tender (15-20 minutes).
• drain the beets, reserving 1/2 cup of cooking liquid. set the beets aside.
• in a saucepan, combine the reserved cooking liquid (or canned beet liquid) with the sugar and vinegar. bring everything to a boil then slowly stir in cornstarch slurry until you reach the desired consistency.
• stir in beets and salt and simmer until beets are heated through.
• enjoy.