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Harvard Beets #SundaySupper

Take A Bite Out of Boca

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Harvard Beets #SundaySupper

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These Harvard Beets conjure up memories of a famous Philadelphia restaurant back in the 1950’s. Simmered in sugar and vinegar, these super sweet and tangy beets make a delicious side dish.

Harvard Beets, Retro Foods #SundaySupper

When #SundaySupper announced the Retro Foods theme, I knew just who to turn to for advice — my dad. Classic recipes from the 50’s, 60’s and 70’s are the inspiration behind today’s event and Dad had some really great ideas. Asking him to come up with ideas for the theme was so much fun. He got to reminisce about some of his childhood favorite foods and I got to learn about dishes I’d never heard of. This is what my dad had to say:

As a young kid, my parents used to take me to Horn and Hardart’s on Chestnut St. This was the famous Automat, where food was in little cubicles behind glass in the wall, and you got the door to open by inserting coins in the slot, like vending machines today, except this was a whole wall. See the picture. It was all self-service, like a cafeteria, moving in line with a tray, except there were no people serving — just these little windows with food behind the glass. After you got your food, you had to find a place to sit down and eat it. You had to sit wherever there was room. You might have had to sit with strangers, but who cared! My very favorite food there was harvard beets. 

Another restaurant was Linton’s. This was great. They must have had tables, but I can’t remember sitting anywhere but at the counter, where a waitress took your order just like in a diner today. The difference was the way the food got to you. It came out on a conveyer belt that ran along the entire counter, just behind it, where you or the waitress could reach over and grab your food as it went by. They had great coffee. 

The Melrose Diner was another one that goes back to my childhood.

I think my fondness for a Hot Turkey Sandwich and Mashed Potatoes with Cole Slaw traces its way back to these three places. Add a side order of Harvard Beets, and I’d be in heaven!

Harvard Beets, Retro Foods #SundaySupper

Since I’m such a huge fan of beets as it is, it was no question that I’d be making Harvard Beets for this week’s #SundaySupper. They turned out exactly how I imagined they would. I roasted fresh beets instead of buying a can like most recipes I found online called for. It’s so easy to pop the beets in the oven and do it yourself, plus I really wanted to make these totally from scratch. I placed the sliced, cooked beets in a pot of water to mimic the “beet water” you’d get from the canned variety. That liquid, plus sugar, vinegar and corn starch simmer on the stovetop and turn into this luscious, thick and shiny coating for those slices of beets. 

Harvard Beets, Retro Foods #SundaySupper

I made the dish for Monday Supper (hah) last week while my younger sister was here visiting during her Spring Break. Bubby cooked red snapper and her signature crispy eggplant, and I added these Harvard Beets to the table. It was a perfect family meal. I can’t wait to make Harvard Beets again for my dad when he visits later this month! 

Harvard Beets, Retro Foods #SundaySupper

Harvard Beets
 
Recipe Type: Side Dish
Author: Shaina
Serves: 4-6 servings
Simmered in sugar and vinegar, these super sweet and tangy Harvard Beets make a delicious side dish to any entree.
Ingredients
  • 3 medium fresh beets, washed and greens removed
  • olive oil
  • salt
  • 1 cup reserved beet water
  • 1/2 cup coconut sugar (regular white sugar will work too)
  • 1/2 cup apple cider vinegar
  • 1 tbsp corn starch
Instructions
  1. Preheat the oven to 425 degrees.
  2. Drizzle olive oil over beets and sprinkle with salt.
  3. Wrap the beets loosely in tin foil and place on a baking sheet. Cook for 50 minutes.
  4. Fill a medium bowl with water and set aside.
  5. Allow the beets to cool completely and use a paper towel to rub off the skins.
  6. Slice into 1/2-inch discs and place into the water. Let sit for about 5 minutes.
  7. Add the reserved beet water, sugar, vinegar and cornstarch to a medium sauce pan and bring to a boil.
  8. Lower to a simmer and add the beets to the pan, stirring until completely coated.
  9. Simmer until the liquid has thickened to a syrup-like consistency.
  10. Remove from heat and allow to cool.
  11. Store in tupperware in the refrigerator until ready to serve. Serve cold.
 

 

Thanks to this week’s host, Heather of Hezzi-D’s Books and Cooks! Let’s see what other Retro Foods my #SundaySupper friends have cooked up this week!

 
Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
 

Comments

  1. Sweet beets – I never knew they existed. I’m not a fan of beets but I think I’d just this just to see how they taste. Interesting.

  3. I’ve heard of these but can’t say I’ve ever had them! I’ll have to ask my mom if she has. Very interesting!

  4. What fun restaurant memories! I’d eat your Harvard beets as a side to ANY meal! One of my favorites!!

  6. well, I love beets , unlike anyone else in the family, and often get them fresh from the farmers market, so willhave to try

  7. These sound wonderful, Shaina. I love sweet and tart beets! I’ve always wanted to eat at an automat. What a shame they are no more.

  8. What a great recipe! I’m a beet lover and have never heard of these. Can’t wait to try… yum!

  15. I absolutely love these. My mom would boil her beets and the skins would pop right off. I also remember her wearing plastic gloves because if she didn’t her hands would be dyed red!

  16. My mom and I were the only ones in a fam of 6 who liked beets, so I didn’t get them often. Today I make them much more frequently, and I love this recipe! So good and good for you!!

  18. Hi Miss Shaina,

    Wow! Harvard Beets sure do sound yummy! They look very fancy- perfect to bring for a dinner party. I was born in 1999 (16 years old now, will turn 17 on March 10th), so I might think I might ask my dad to help me prepare this for a holiday gathering (I’m Roman Catholic). The colors look perfect.

    And as for your dad’s memories- I bet my grandparents on my mom’s side (particularly my grandma, who was born in 1945) have similar memories to his. My grandma’s favorite memory is of going to the “Red Robin” (It was a small chain, yes, but it isn’t the “Red Robin” we were used to hearing-it was a completely different chain from that) and ordering a cherry coke with English muffins when she was in High School (She Graduated High School in 1962).

    Is it me, or would this dish not look out of place in the show “Mad Men”? Ever watch that show? Or any other retro-themed period piece TV series. I can practically just picture Don’s mind wandering off into…uh…rather bodily aroused thoughts about his secretaries or his past, whilst Betty is making this dish in the background. Very atmospheric, don’t you think.

Trackbacks

  19. […] (what the heck are malunggay leaves anyway?!?!). I did, however, have beet greens leftover from my Harvard Beets. I also added a nice amount of curry powder. Mung Bean Stew is thick and hearty, especially when […]