Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Harvard Beets

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-008 (Harvard Beets), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card's cornstarch glaze is naturally gluten-free, and its distilled vinegar is gluten-free as distilled spirits and vinegars are — no conversion needed. Margarine replaced with butter.

Sliced beets in a sweet-and-sour glaze — their own liquid thickened with cornstarch, sharpened with vinegar and warmed with a whisper of clove.

Category: SidesServes: 6Time: 20 minComplexity: 1/5

Why this complexity: One saucepan; The card's cornstarch glaze is naturally gluten-free.

Ingredients

  • 1060 g canned sliced beets, with their liquid
  • 1/2 tsp ground cloves
  • 1 1/2 tbsp cornstarch
  • 3 tbsp cold water, for the slurry
  • 3 tbsp (41 g) granulated sugar
  • 1/4 tsp salt
  • 2 tbsp (32 ml) distilled vinegar
  • 15 g butter

Method

  1. Drain the beets, reserving the liquid. Add water to the liquid to make 227 ml.
  2. Bring the liquid and cloves to a boil in a saucepan. Whisk the cornstarch into the cold water and stir the slurry into the boiling liquid; cook about 5 minutes, stirring, until thickened and clear.
  3. Stir in the sugar, salt, vinegar and butter until the butter melts.
  4. Add the beets and heat gently until they reach 63°C (145°F). Serve warm.

The verdict so far

No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.