Has it been a week of adventure and discovery for you, too?  This week we had a pretend-camping expedition and managed to cram in some fabulous outdoor s’mores at Greg’s parents before it began pouring.  We also investigated a new and exciting methods of eating beets! Yes!  Those incomparable, paragons of vegetables.  I gather they have numerous health benefits. (Although honestly it’s rather difficult to find a vegetable without any health benefits).

This is an old-time recipe, supposedly being named from the color of the beets being close to the colors of Harvard.  (It would be awesome, though, if these beets could make you smart enough to go to Harvard, wouldn’t it?).

Harvard Beets
3 lb. fresh beets
2/3 c. sugar
4 t. cornstarch
1/2 c. cider vinegar
2 T. unsalted butter
salt, to taste

Simmer the beets, covered in salt water, until tender.  About 40 minutes.  Drain, reserving 1/2 c. liquid.

When the beets are cool enough to handle, slip off their skins and chop up the beets.  Set to the side.

In the pot, whisk the sugar, cornstarch, vinegar, and reserved beet liquid.  Bring to a gentle boil.  Whisking constantly, cook for 30 seconds or until it thickens to something like apple-sauce thickness (or a little less).

Stir in the beets and heat through.  Serve!