Harvard Beets

Makes 8 servings


3 pounds fresh beets, trimmed

2/3 cup sugar

4 teaspoons cornstarch

1/2 cup cider vinegar

2 tablespoons unsalted butter

Salt, to taste


1.  Simmer the beets, covered in salted water, until tender, about 40 minutes.  Drain, reserving 1/2 cup of the liquid.

2.  When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice.  You should have about 6 cups of diced beets.  Set aside.

3.  In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid.  Bring the mixture to a gentle boil.  Whisking constantly, cook for 30 seconds or until thickened.  Remove from the heat and whisk in the butter until melted.

4.  Stir in the diced beets and cook to heat through.  Season with salt.  Serve at room temperature.



Roasted Beet and Greens Salad with Balsamic Reduction

Serves 6


6 Large Beets (vary the colors for a beautiful salad – golden, red, white)

8 Ounces Crumbled Goat Cheese

3 – 4 Cups Washed Spring Greens or Salad Greens of your preference

3 Teaspoons Champagne or White Wine Vinegar

3 Teaspoons Fresh Squeezed Lemon Juice

3 Teaspoons Extra Virgin Olive Oil

Kosher Salt and Fresh Ground Pepper

2 Tablespoons Balsamic Vinegar Reduction


Preheat oven to 400 degrees.  Wash and wrap each beet in aluminum foil.  Set in a roasting pan lined with aluminum foil.  Roast for one hour.

While beets are roasting, whisk together vinegar, lemon juice, olive oil, salt and pepper in a small bowl.  Toss together with the greens and arrange on a serving platter.  Set aside.

After one hour, remove the beets from oven and check with a fork for doneness.  If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil for 15 – 20 minutes.  Open the foil and cool for five more minutes.  Peel and slice the beets into 1/4 inch rounds.  Arrange beets on the platter, atop the greens.  Crumble goat cheese on top of the beets and drizzle with balsamic reduction.  Serve warm.

*Balsamic reduction can be purchased in high-end grocery stores, or you can make your own by reducing balsamic vinegar yourself.  Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat.  When the liquid thickens to the consistency of molasses (1/5 the original volume), remove from the heat to cool.  This glaze is delicious over roasted beets, salads, breads and many other foods.

Lisa’s Amazing Greens

Lisa has been fixing some amazing greens lately and we wanted to share her recipe with you.


Bring a pot of salted water to boil.  While waiting for the pot to boil, strip leaves from the stems of your greens (beet, turnip, radish, Swiss Chard, kale, spinach).  You can do this by folding the leaf in half and slicing off the stem.  Thoroughly wash the greens, then place in boiling water and boil for 3 minutes.  Boiling the greens first, removes the Oxalic acid. Strain, and finish by sautéing in butter another couple of minutes.  Add salt and lots of pepper.  Serve them up and ENJOY!