This recipe has been handed down and comes from the 1930s. It is from a 1930s Westinghouse oven manual. These Harvard Beets were a served traditionally during most holidays but especially the winter holidays.
- 2 cups of cooked, diced beets
- 1/2 cup sugar
- 2 Tbsp flour
- 1/2 cup white vinegar
- 1/2 tsp salt
- 2 Tbsp butter
- 1/4 cup water
- Mix the sugar and flour;
- add water and vinegar.
- Cook over "low" heat until thick.
- Add salt and butter,
- then add diced beets.
- Continue cooking until beets are hot.
*The beets for this recipe can be prepared ahead of time. Wash and dice beets. Place beets in a covered pot with 1/2 to 1 cup water, depending on how many beets you are cooking. Typically 3-4 cups diced beets. Bring to boil then cook covered on med-low for approximately 30-35 minutes.