Harvard Beet recipe given by Chef Brad for delicious side dish. Here I present a time honored recipe for classic Harvard Beets. 3 Tbl butter Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender. Drain, quick chill in ice water, then peel and trim off stem and root ends.
Slice beets thin and put aside.
Mix sugar, cornstarch, salt, and pepper in pan and slowly blend in vinegar. Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Either serve immediately or chill in refrigerator overnight.