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Harvard Beets Recipe--Gluten Free, Corn-Free

Once you try this mouthwatering Harvard Beets recipe, you will be hooked!  Talk about beets on the sweet side! | Harvard Beets Recipe--Gluten Free, Corn-Free | GlutenFreeHomemde.com

Updated April 24, 2018

Once you try this mouthwatering Harvard Beets recipe, you will be hooked!

Talk about beets on the sweet side!

So yummy for a change you will want to have them for dessert.

Better yet, it is a quick and delicious Harvard Beets recipe perfect for holidays, making an irresistibly gorgeous presentation.


How to Purchase Beets

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Beets are available in markets year around, but peak season is from June to July.

For servings, figure one medium size beet per serving; 4 beets equals about 1 pound.

To make the highest quality Harvard Beets recipe, choose beets with the freshest tops.

Beet roots should be firm, smooth and round.


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Cultivars, new and old, yield exciting fun colors!


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Beet varieties with alternating red and white concentric circles are reminiscent of candy canes; they are brilliant eye-candy and make a stunning Harvard Beets recipe.


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Imagine dishing up a steaming bowl of Harvard Beets recipe in brilliant golden tones.

For a thrilling culinary adventure, try all the different beets available at your local market, or grow a rainbow of colors in your home garden.


Fresh Beets are Nature's 3 for 1 Deal!

Beets Bunch | Fresh Beets are Nature's 3 for 1 Deal! | Harvard Beets Recipe--Gluten Free, Corn-Free | GlutenFreeHomemade.com

For this Harvard Beets recipe, consider purchasing a generous bunch of fresh organic beets.

Not only do you get beautiful color and tasty beet roots to enjoy, you also get the rich dark green tops and the lovely magenta colored stems, all jam-packed with vital nutrition for good health and well-being.

The deep crimson color and shape of fresh beet roots is almost symbolic of the organ its phyto-nutrition and minerals (copper, iron, manganese, magnesium and potassium) most greatly benefits--the human heart, and accompanying vascular system.

Wow!

Serving a Harvard Beets recipe can be a romantic gesture for a special occasion and good for you, too!


The delicious leafy greens are highly prized for their outstanding nutrition.

All the carotene, Vitamins A, B-complex and C, and flavonoid antioxidants are held in the beet greens, not in the roots.

Carotene and Vitamin A are essential for good eye health and preserving vision, as well as for glowing skin.

Vitamins A and C build and maintain healthy mucus membranes while B-complex vitamins are essential for cellular metabolism, energy, and brain and nervous system health.

The wealth of flavonoid antioxidants and Vitamin C play a crucial role in cancer prevention, most notably, lung and oral cavity cancers.

It isn't often a food rich in fiber is as yummy to enjoy as are bright colored beet stems.

So pretty, just like the Harvard Beets recipe is.


The Trouble with Oxalic Acid

Some medical professionals advise against consuming an excess of greens, which may contribute to urinary tract stones in susceptible people.

This is especially true when consuming RAW dark leafy greens high in oxalic acid, such as kale, and when drinking concentrated amounts usually found in green smoothies or juicing recipes.

Beet tops contain oxalic acid.


Oxalic Acid is Neutralized by the Mineral Calcium

Oxalic acid is neutralized by the mineral calcium. | The Trouble with Oxalic Acid | Harvard Beets Recipe--Gluten Free, Corn-Free | GlutenFreeHomemade.com

To make beet tops safe for susceptible individuals to eat, cook them with a calcium containing food.

Boil beet tops with a washed egg; the calcium in the egg shell will leach out and neutralize the oxalic acid.

Another way to neutralize oxalic acid is to cook or steam the beet tops in a calcium rich liquid, such as milk.

To meet the body's needs, nutritionist's recommend a daily serving of 1/2 cup cooked dark leafy greens per day.


Ways to Serve

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Strive to serve the powerful nutrition of fresh beets by including the tops, stems and roots at the same meal.

Beet tops are one of the most delicious of dark leafy greens, and are quick and easy to cook.

For your convenience, you will find many scrumptious recipes in the Harvard Beets recipe "Variations" section below, so you can easily pull together an enticing menu filled with all the good things beets have to offer in order to grow and maintain sparkling health.

Start with the featured Harvard Beets recipe and serve it with Steamed Beet Tops, or try Beets and Pineapple with Creamed Beet Tops served on the side.

Use the Harvard Beets recipe as a jumping off place to create your own mouthwatering variation!

The culinary possibilities are tremendous!





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Harvard Beets Recipe--Gluten Free, Corn-Free


By

Harvard Beets Recipe--Gluten Free, Corn-Free


This Harvard Beets recipe is as appetizing as it is attractive!

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 servings

Ingredients:
- 4 medium whole beets with skins, washed, roots and stems cut to 1 inch
- cold water
- 1/3 cup granulated white sugar
- 1 tablespoon potato starch
- 1/2 teaspoon salt
- dash black pepper
- 1/4 cup reserved beet cooking water
- 1/4 cup vinegar
- 1 tablespoon butter

Instructions:
1. Place whole beets in a medium saucepan and cover with cold water.
2. Cover and bring to a boil over high heat.
3. Reduce heat to a simmer and cook for 30 to 35 minutes, or until fork tender.
4. Drain; reserve 1/4 cup beet cooking water.
5. Under cold water, slip skins by squeezing beets.
6. Remove stem and root ends.
7. Cut cooked beets into cubes.
8. In a medium saucepan, combine sugar, potato starch, salt and pepper.
9. Stir in beet water and vinegar.
10. Cook over medium high heat, stirring constantly, until sauce boils and thickens.
11. Reduce heat and cook for 1 minute more.
12. Stir in beets; heat through.
13. Remove from heat and stir in butter.

Tags:
Gluten-free, Corn-free, Egg-free, Low Fat, Nut-free, Paleo, Soy-free, Vegetarian




Variations

Beets and Pineapple



  1. Prepare and cook beets as directed in key recipe.
  2. Cut cooked beets into cubes the size of pineapple chunks.
  3. Reduce granulated white sugar to 1 tablespoon.
  4. Omit black pepper.
  5. In a medium saucepan, combine sugar, potato starch and salt.
  6. Stir in 1/2 cup pineapple juice.
  7. Cook, stirring constantly, until sauce boils and thickens.
  8. Cook for 1 minute more.
  9. Stir in beets and 1/2 cup pineapple chunks; heat through.
  10. Remove from heat and stir in butter.


Beets in Sour Cream

  1. Prepare and cook beets as directed in key recipe.
  2. Cut cooked beets into shoestring pieces.
  3. Reduce granulated white sugar to 1 tablespoon.
  4. Reduce salt to 1/4 teaspoon.
  5. Add 1/4 teaspoon dried dillweed.
  6. Omit beet water.
  7. Stir in 1/2 cup sour cream and 3 tablespoons milk.
  8. Prepare and cook sauce as directed in key recipe.
  9. Stir in beets; heat through.
  10. Remove from heat and stir in butter.


Creamed Beet Tops

Ingredients

  • 1 to 1 1/2 cups hot thick béchamel sauce
  • tops and stems from 4 beet roots, chilled
  • 1/2 teaspoon salt
  • paprika

Instructions

  1. Clean tops and stems in cold water.
  2. Chop tops and stems into bite-sized pieces.
  3. In a Dutch oven stir together hot Béchamel sauce, tops and stem.
  4. Cover and simmer for 8 minutes, stirring occasionally, until beet stems are tender.
  5. Thin béchamel sauce with milk to desired consistency.
  6. Stir in salt.
  7. Garnish with paprika.


Dilly Beets

  1. Prepare and cook beets as directed in key recipe.
  2. Cut cooked beets into shoestring pieces.
  3. Omit granulated white sugar and potato starch.
  4. Add 1/4 cup brown sugar.
  5. Increase salt to 1 teaspoon.
  6. Add 1/4 teaspoon dried dillweed.
  7. In a medium saucepan, combine sugar, salt, pepper and dried dillweed.
  8. Omit beet water.
  9. Stir in vinegar and 1/4 cup minced onion.
  10. Cook, stirring constantly, until sauce boils.
  11. Stir in beets; heat through.
  12. Remove from heat and stir in butter.


Honey Beets

  1. Omit granulated white sugar.
  2. Add 1/4 cup honey.
  3. Reduce vinegar to 2 tablespoons.
  4. Prepare and cook as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 4 medium whole beets with skins, washed, roots and stems cut to 2.54 cm
  • cold water
  • 85 ml granulated white sugar
  • 15 ml gluten-free potato starch
  • 2.5 ml salt
  • dash black pepper
  • 60 ml reserved beet cooking water
  • 60 ml cup vinegar
  • 15 ml butter, melted

Instructions

  1. Place whole beets in a medium saucepan and cover with cold water.
  2. Cover and bring to a boil over high heat.
  3. Reduce heat to a simmer and cook for 30 to 35 minutes, or until fork tender.
  4. Drain; reserve 60 ml beet cooking water.
  5. Under cold water, slip skins by squeezing beets.
  6. Remove stem and root ends.
  7. Cut cooked beets into cubes.
  8. In a medium saucepan, combine sugar, potato starch, salt and pepper.
  9. Stir in beet water and vinegar.
  10. Cook over medium high heat, stirring constantly, until sauce boils and thickens.
  11. Reduce heat and cook for 1 minute more.
  12. Stir in beets; heat through.
  13. Remove from heat and stir in butter.


Orange Beets

  1. Prepare and cook beets as directed in key recipe.
  2. Cut cooked beets into slices.
  3. In a medium saucepan, combine sugar, potato starch, salt and pepper.
  4. Omit beet water and vinegar.
  5. Stir in 1/2 cup orange juice.
  6. Cook, stirring constantly, until sauce boils and thickens.
  7. Cook for 1 minute more.
  8. Stir in beets; heat through.
  9. Remove from heat and stir in butter.
  10. Serve with roast duck or pork.


Quick & Easy Harvard Beets

Ingredients

  • one 16 ounce can diced, julienned or sliced beets, drained; reserve 1/4 cup beet water
  • 1/3 cup granulated white sugar
  • 1 tablespoon gluten-free potato starch
  • 1/2 teaspoon salt
  • dash black pepper
  • 1/4 cup vinegar
  • 1 tablespoon butter

Instructions

  1. In a medium saucepan, combine sugar, potato starch, salt and pepper.
  2. Stir in beet water and vinegar.
  3. Cook, stirring constantly, until sauce boils and thickens.
  4. Cook for 1 minute more.
  5. Stir in beets; heat through.
  6. Remove from heat and stir in butter.


Steamed Beet Tops



Ingredients

  • tops and stems from 4 beet roots, chilled
  • 1/4 cup water

Instructions

  1. Clean tops and stems in cold water.
  2. Chop tops and stems into bite-sized pieces.
  3. Place tops, stems and water into a Dutch oven.
  4. Cover and steam over medium heat for 10 minutes, stirring occasionally, until beet stems are tender.


Steamed Beet Tops in Milk

Ingredients

  • tops and stems from 4 beet roots, chilled
  • 1/2 cup milk
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Clean tops and stems in cold water.
  2. Chop tops and stems into bite-sized pieces.
  3. In a Dutch oven, heat milk over medium high heat until steaming.
  4. Stir in tops, stems and black pepper, until all surfaces are covered with milk.
  5. Cover and steam over medium low heat for 8 minutes, stirring occasionally, until beet stems are tender.
  6. Stir in salt.






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