Harvard Beets

Name: Harvard Beets
Cuisine: French
Ingredients: 2 tablespoons grapeseed or other unsaturated oil of your choice; ¼ cup vinegar of your choice; 6 large beets, scrubbed and trimmed leaving on 2 inches of stems; 6 large beets, scrubbed and trimmed leaving on 2 inches of stems; Pepper from the mill; Salt; 1 fennel bulb, thinly sliced; 2 celery ribs, very thinly sliced on the bias; 2 tablespoons chopped fresh lemon balm leaves or chives; 2 tablespoons chopped fresh lemon balm leaves or chives; 2 tablespoons grapeseed or other unsaturated oil of your choice; ½ cup nonfat plain yogurt

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The large red beets known as Harvard beets are, I think, better suited to become a warm salad than an accompaniment to meats.

Do as the women of northern France do; once they are fully cooked in water, bake them in a slow oven for another hour to reconcentrate their flavor. Serve the salad lukewarm or chilled, as you prefer.

Ingredients

¼ cup vinegar of your choice
6 large beets, scrubbed and trimmed leaving on 2 inches

Europe
France
Side dish
Gluten-free
Vegetarian

Method

Bring a large pot of water to a boil, add the vinegar and beets, season with 1½ teaspoons salt per quart of water and pepper, and cook until the beets are tender, 35 to 40 minutes. Reserve 2 tablespoons of the cooking water. Preheat the oven to