No matter the font and source of given cookbook, if a recipe for beets is given at all, the one you’ll find is for Harvard beets. Oh, you’ll find one for pickled beats every now and then, but that’s a cold dish. Harvard beets are served warm, usually sliced from a can in a thick sweet-and-sour sauce made with sugar and vinegar or lemon juice thickened with cornstarch. Some recipes substitute wine/cider for vinegar/lemon juice. Harvard beets are just called that, by the way; the recipe has no connection with the institution. Nonetheless, some smart-ass Elie came up with a recipe for Yale beets. It has orange juice. God only knows why.
Harvard Beets
In a medium saucepan, combine the juice of one can of beets to about a tablespoon of cornstarch. Mix the cornstarch with a little of the liquid before adding to the pan. Stir until bubbly and thickened, add sugar and vinegar to taste. Add the beets, stir and heat. Add a pat of butter before serving.
