I had a hankering for beets with my roast chicken last night (baking chicken for an hour in a 375 oven, when it was already 80-plus degrees in the kitchen - at 9 pm! - wasn't the smartest idea we've had this week, but that's a different story) and was nonplussed - nonplussed, I say! - to find NO recipe for Harvard beets in Joy of Cooking. Or Greene on Greens. Or Better Homes and Gardens.
But the Internet-that-never-fails did not fail me. I added a little chopped red onion, and here's how it went:
Saute a bit of red onion in 1 T of butter. Sprinkle in 1 T flour and cook/stir.
Add juice from the can of beets; cook until gloppy and bubbly.
Stir in 2 t sugar (I used one packet of Splenda) and 2 t cider vinegar.
Add beets (I used the sliced kind, but cut them a bit more for a half-assed julienne) and warm through.
That said, B didn't really dig the glop. I am wondering if I could just marinate them in an oil-vinegar-sugar sauce for a few hours and get more of a beet salad. I'll post the results of that experiment when I've done it.
Now I can't say that I didn't really dig the "glop" - it was okay. And it WAS better the next day as a cold salad.
I think the proportion of glop to stuff was off a bit - more stuff needed. And while you're at it, more flavor wouldn't hurt either. Add some additional beets, onions maybe, and increase the vinegar and spices too. I am thinking that some cinnamon or nutmeg might add a different dimension - or ginger might be good too. But that might also necessitate some additional sweetener.
All in all a good first effort!
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