Daily Archives: October 9, 2008


food-prep-iiGround beets with Harvard sauce (6 servings)

  • 3-4 large beets
  • 1 ½ cups boiling water
  • ¾ teaspoon salt

Beets are often so tough and hard that it requires two hours or more to cook them whole. Time may be saved and the product improved by peeling and grinding or grating the beets. When the water is boiling, add the salt and ground beets, cover and boil rapidly until tender, which takes about 35 minutes for tough beets. Addition of acid sauce brings back red color.

Harvard sauce for beets

  • 2 tablespoons (level) cornstarch
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1/3 cup vinegar
  • 2/3 cup boiling water
  • 2 tablespoons butter
  1. Place cornstarch, sugar, salt and vinegar in a small saucepan and mix thoroughly.
  2. Place on stove, add boiling water, and stir until mixture thickens. Cook five minutes.
  3. Add butter. Combine sauce and cooked beets and serve hot.

Extension Bulletin 537 Low Cost Menus for One Month December 1939