Quick Harvard Beets

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

According to food historians, beets have been cultivated since prehistoric times; the Romans were the first to introduce the beet root as food. Beets are a fabulous blood cleansing vegetable, and an excellent accompaniment to any heavy meal. Until I came to Canada I only knew beets as cooked and thinly sliced, steeped in vinegar. It was never a dish I relished. However, there are many more ways to prepare beets, and here’s an unusual one. This recipe comes from the Apple a Day Cookbook by Janet Reeves (Ragweed Press; PEI). It’s easy to prepare and delicious.

(Serves 4-6)


  • 2/3 cup apple juice
  • 1/2 cup cider vinegar
  • 2 Tbsp cornstarch
  • 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 3 cups beets, cooked and cubed.

1) Combine apple juice, vinegar, cornstarch, sugar and salt. Cook over medium heat until sauce is thick and clear. Fold in beets. Heat thoroughly. Serve hot.

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