Name: Grandma's Harvard Beets - Sweet and Tangy Side Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 large beets; 1/4 cup white vinegar; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1/4 cup cold water; Salt to taste; Fresh parsley for garnish

Grandma's Harvard Beets is a classic American side dish known for its sweet and tangy flavor. Made with tender beets cooked in a tangy vinegar and sugar sauce, this dish is a perfect balance of flavors. It is a family-favorite recipe that has been passed down for generations. Serve these vibrant and delicious beets with roasted meats or as a side to any meal. With a cooking time of just 30 minutes, this recipe is quick and easy to make.

Ingredients

4 large beets
1/4 cup white vinegar
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Salt to taste
Fresh parsley for garnish

Directions

Wash the beets thoroughly and trim off the tops and roots. Leave the skin on. Place the beets in a large pot and add enough water to cover them.
Bring the water to a boil over high heat and cook the beets until they are tender when pierced with a fork, about 20-30 minutes depending on their size.
Once the beets are cooked, remove them from the pot and let them cool slightly. Peel off the skin using a paper towel or your fingers. Cut the beets into slices or cubes and set aside.
In a small saucepan, mix together the white vinegar and sugar. Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
In a separate bowl, dissolve cornstarch in cold water, making sure there are no lumps.
Gradually pour the cornstarch mixture into the boiling vinegar and sugar mixture, stirring constantly. Cook for an additional 2-3 minutes until the sauce thickens.
Add the sliced or cubed beets to the saucepan and stir gently to coat them evenly with the sauce. Cook for another 2-3 minutes to heat the beets through.
Season with salt to taste. You can also adjust the sweetness or tanginess by adding more sugar or vinegar if desired.
Remove from heat and transfer the Grandma's Harvard Beets to a serving dish. Garnish with fresh parsley for a pop of color and flavor.
Serve warm as a side dish, and enjoy!

Interesting Facts

Harvard Beets are believed to have originated in the late 19th century in the Harvard University dining halls.

The name 'Harvard Beets' comes from the use of vinegar in the recipe, which was a popular ingredient at Harvard University.

Beets are a nutritious vegetable that are low in calories and high in vitamins and minerals.