My mom would pickle most of the beets we raised in our garden every year. I think it was because my dad preferred pickled beets. Plus, my mom’s pickled beets were the best. She would can some plain beets to make Harvard or Creamed Beets. She would also frequently make Harvard and Creamed beets with beets freshly harvested from the garden. I think my mom actually preferred Harvard and creamed beets over pickled beets.
Harvard beets are akin to pickled beets in that they both have vinegar and sugar. However, Havard beets are quickly boiled in the sugary, vinegary syrup that is thickened and made into a sauce.
I must confess that I have made a slight adjustment in my mom’s recipe. I use potato starch instead of flour and/or cornstarch, which my mom usually used. Mom would sometimes end up adding cornstarch to the dish in the end because the flour did not give her a thick enough consistency. I find that potato starch gives the consistency without the issues of cornstarch or the need for flour.
Mom’s Harvard Beets
Ingredients
- 2 cans sliced beets*
- 1/2 c. sugar
- 1/2 c. vinegar
- 1/8 tsp. (or a pinch) ground cloves, to taste
- 1/4 tsp. white or black pepper, to taste
- salt, (IF NEEDED)
- 2 Tbsp. potato starch**
- 1 Tbsp. butter
Instructions
- Drain the beets, reserving the liquid.
- Combine sugar, vinegar, and 1 cup of the beet liquid in a skillet.
- Add cloves and pepper to taste.
- If using commercially canned beets, they may contain enough salt that you will not need to add any additional salt.
- Bring the mixture to a boil and add the beets.
- Continue cooking for a few minutes over .medium-low heat.
- When the beets are heated through, make a slurry by adding some of the reserved beet liquid a tablespoon at a time to the starch in a small bowl.
- Reduce the heat to low and slowly stir in the slurry to the beets.
- Keep stirring until the liquid is thickened.
- Remove from heat and stir in butter.
- Serve warm.
Notes
* Home-canned or fresh cooked beets may be used instead. Just reserve about 1 1/4 c. of canning or cooking liquid.
**I prefer a thicker sauce. If you want a thinner sauce, just reduce the amount of starch used.
Corn starch is not a very good substitute for potato starch in this dish. Corn starch does not a great choice for sauces that have vinegar. Arrowroot may be directly substituted for the potato starch, but should not be reheated. Tapioca starch/flour may also be substituted; just use a scant 3 Tbsp.
You could just use all-purpose flour instead of starch. Many recipes for Harvard Beets call for flour instead of starch. You will need to mix 1/4 c. of flour at the beginning with the sugar, vinegar, and beet liquid.
