“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!
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
- Preheat oven to 400 degrees.
- Cut off the ends of the beet and wash but do not peel.
- Wrap in aluminum foil and place on baking sheet.
- Bake for one hour.
- Cool.
- When cool, remove any peel.
- Cut into slices.
- In saucepan or deep dish frying pan, mix sugar, cornstarch, vinegar, water.
- Stir with a whisk until mixed.
- Heat until bubbly and thickened.
- Add slices of beet and stir to coat slices with sauce.
- Add butter and salt and pepper.
Enjoy!
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
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
- Marinate 4 chicken breasts with minced garlic and lemon juice.
- Heat oven to 400 degrees.
- Coat an oven baking pan with olive oil.
- Add marinated chicken with lemon juice and garlic.
- Add white wine or chicken broth to the baking pan.
- Sprinkle parsley over the chicken.
- Bake for 25 - 30 minutes until chicken is done.
Enjoy!
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Thank you for sharing this recipe. This was so delicious. My whole family loved it!
How long should we marinate the chicken?
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!