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Harvard Beets
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 lb beets
  • For the Sauce
  • 1/2 cup reserved beet water
  • 1/2 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1 1/2 tsp cornstarch
  • salt to taste
  • pepper to taste

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  1. Steam or boil unpeeled beets until they are cooked through (use a sharp knife to test doneness)

  2. While beets are cooking, in a small saucepan, add cornstarch to apple cider vinegar and stir until flour is dissolved. To that, add the maple syrup and set aside until beets are cooked then add ½ cup of the beet water to the mixture.

  3. While beets are cooling to the point that you can peel them, cook the maple syrup mixture until it thickens and clarifies indicating that the tapioca is fully cooked.

  4. Peel the beets (skins will slip off easily from warm cooked beets) and dice them. Add them to the warm maple syrup mixture and reheat all until hot. Season to taste with salt and pepper.

Suitable for these diets:

Vegetarian Gluten Free Vegan Wheat Free

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