harvard beets

Guys: guys. Guys. I've been cooking SO MUCH. It is unreal. I have such a backlog of deliciousness to share with you. Boyfriend is out of town, so I've definitely fallen out of my schedule a little bit. Usually his work schedule keeps me fairly focused throughout the day, but with him gone, it's a cooking free for all! Beets at noon! Potatoes for dinner! Pumpkin bread for lunch! And breakfast!

Beets are my FAVORITE. I have an unnatural love for them. I love their earthy sweetness and their beautiful color. They can be prepared in an incredibly versatile array of ways, but I have to admit this is my favorite.

These beets are tangy and a little sweet; they are a great accompaniment to any hearty meal and would be perfectly at home on your Thanksgiving table. Even better, the longer they rest in the fridge, the more flavorful they become. You can reheat them, covered in foil, in a 275 oven for about 30-45 minutes and they will be more flavorful than the day you made them. It's like leftover magic.

Make sure you peel the beets before boiling them, or they will be heavy on that 'dirty' flavor- yuck. 

This recipe comes from my mom, but I think she took it from the Joy of Cooking. I have, of course, made some minor changes.

Here's how it's done:

You'll need three average sized beets (you can also use yellow beets) or two massive beets. Mine were enormous so I only ended up using two.

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Peel your beets and quarter them. Beet juice will get everywhere. Do not use your favorite cutting board or your favorite apron.

Put the beets in the bottom of a large pot and cover with water. Salt the pot well. Bring to a boil and cook until the beets are completely fork tender, about 30 minutes.

While the beets are cooking, prepare the sauce. Mix the cornstarch, vinegar, sugar and cloves in a medium saucepan.

Whole cloves are a must here. If you don't have any, leave them out, don't substitute ground cloves.

Cook the mixture over medium-low heat, whisking constantly, until the sugar has dissolved. It should come to a low boil. Turn off the heat and set aside.

Once your beets have cooked, slice them into small dice as quickly as possible and add them to the pot with your sauce.

You want the pieces to be smaller than bite size. This allows the sauce to penetrate all the way through the beets.

Toss to combine, then cook over low heat for another 30 minutes, stirring occasionally.

After 30 minutes, remove from the heat and add the butter and orange marmalade. Serve immediately, or keep in the fridge up to 3 days.

Here's the recipe!