Harvard Beetroot

I do not recall eating beetroot any other way until in my teens when we started using it direct from the can with salads.  The recipe comes from QUICK DISHES -for the Woman in a Hurry [CAI 1955 Book Production Industries] which my mother still has in her collection. Served hot or cold this sweet and sour beetroot maintains it vibrant colour in a rich velvety sauce.

Beetroot

 

 

1. Drain, reserving liquid, contents of

  • 1 No2 can diced [or sliced in rings] beets [about 1 1/2 Cups, drained]

2. Mix together in a saucepan:

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch [cornflour]
  • ½ teaspoon salt
  • ¼ teaspoon monosodium glutamate (*see note below)
  • Few grains pepper

3. Stir in:

  • ¾ Cup reserved beet liquid
  • 3 tablespoons vinegar

4. Bring to boil,  stirring constantly.

  • Add beets and –
  • 2 tablespoons butter or margarine

5. Bring to boil,  stirring gently and constantly.  Simmer 8 – 10 mins.

Can be served hot as a vegetable or cold with other salads

* Note – monosodium glutamate  (MSG),  also known as – Aji-ni-moto, was a popular flavour enhancer when this recipe book was published.   It’s use is now frowned upon and not essential to the taste of this dish.

Beets in Orange Sauce

  1. Follow the above recipe.
  2. Decrease beet liquid to ½ cup.
  3. Substitute 1/3 cup orange juice [for vinegar]
  4. Add ¼ teaspoon grated orange peel.
  5. Garnish with hard cooked Eggs chopped.
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