Harvard Beets
Unicorn (unicron@prodigy.net)
Wed, 24 Jun 1998 18:25:48 -0400
According to Jean Anderson in her marvelous cookbook "The American Century Cookbook",
there are two versions of how this dish got its name. The one I had heard is that the
crimson color of the beets is also the official school color of Harvard University,
hence the name. The other version she reports has to do with an English pub named Harwood's,
where this recipe supposedly originated. According to the story, a Russian immigrant
opened a restaurant in Boston under the same name and began serving their signature beets.
Due to his flawed English, the dish sounded more like "Harvard beets" than "Harwood's beets",
and the name stuck. No matter how you pronounce it, Harvard beets are a 20th century American classic.
Harvard Beets
2 lbs (900 g) medium-sized beets, tops removed
1/3 cup (160 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1 cup (250 ml) cider vinegar
1/4 cup (60 ml) orange juice
Boil the beets in lightly salted water for 40 to 45 minutes, until tender. Drain and allow
to cool. Peel and trim the ends, then cut into thin slices. In a saucepan mix the
remaining ingredients and cook over moderate heat, stirring constantly until the mixture
thickens and becomes clear, about 5 minutes. Add the beets to the pan and turn gently in
the sauce to coat them. Reduce heat to low and simmer covered for 5 to 10 minutes, until
the beets are heated through. Serves 6 to 8.