Golden Harvard Beets with Lemon Garlic Chicken

in Main Dish, Recipes, Side Dish

“The beet is the most intense of vegetables,” ― Tom Robbins

Challenge.  Find a way to make beets a new family favorite!  I remember when I was a child  my mother made Harvard Beets.  The intense red beets would melt in my mouth with a sweet and sour bite.  I decided to try my mother’s recipe with the Golden Beets we had in our Bountiful Basket. I roasted the beets wrapped in foil in the oven for an hour.  When they cooled, I tried the Harvard Beet recipe with fresh beets.  They were golden and lovely!   My husband, who never had a beet he liked, found a new favorite. Success!  I hope your family will enjoy this recipe, too!

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Golden Harvard Beets

Ingredients

  • 2 large beets ( Golden Beets)
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup vinegar
  • 1/4 cup water
  • 1 - 2 tablespoons butter
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut off the ends of the beet and wash but do not peel.
  3. Wrap in aluminum foil and place on baking sheet.
  4. Bake for one hour.
  5. Cool.
  6. When cool, remove any peel.
  7. Cut into slices.
  8. In saucepan or deep dish frying pan, mix sugar, cornstarch, vinegar, water.
  9. Stir with a whisk until mixed.
  10. Heat until bubbly and thickened.
  11. Add slices of beet and stir to coat slices with sauce.
  12. Add butter and salt and pepper.
    13. Enjoy!

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Golden Harvard Beets with Lemon Garlic Chicken

Ingredients

  • 4 boneless, skinless, chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch of dried parsley
  • 1 teaspoon thyme
  • Salt and white pepper to taste
  • 2 tablespoons butter

Instructions

  1. Marinate 4 chicken breasts with minced garlic and lemon juice.
  2. Heat oven to 400 degrees.
  3. Coat an oven baking pan with olive oil.
  4. Add marinated chicken with lemon juice and garlic.
  5. Add white wine or chicken broth to the baking pan.
  6. Sprinkle parsley over the chicken.
  7. Bake for 25 - 30 minutes until chicken is done.
    8. Enjoy!

3 Comments

  1. Junebug
    November 4, 2013 at 9:30 pm  ·  Reply

    Thank you for sharing this recipe. This was so delicious. My whole family loved it!

  2. Sharon
    October 28, 2013 at 12:27 pm  ·  Reply

    How long should we marinate the chicken?

  3. Karen
    October 28, 2013 at 10:21 am  ·  Reply

    OMG – it was a beet! I was debating between a beet and a turnip. I also roasted mine with a little olive oil, dried italian herbs (from an earlier basket), seasoned salt. DELICIOUS! I want more!

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