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CONDIMENTS SIDE DISHES TOAST

Harvard Beets Berries and Olives

HARVARD BEETS BERRIES AND OLIVES

A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who mother somebody!

Makes 7 cups

32 oz. BLUEBERRY BEET JUICE by Simple Truth

  • reserve 3/4 c. juice to mix with 1/3 c. cornstarch till dissolved

1.1 lb. vacuum-packed whole cooked beets – drain liquid into large saucepan, then cut beets into 3/4 inch cubes

1/2 pt. fresh jumbo blueberries, washed

1 fistful from tops of fresh cilantro bunch twisted off, finely chopped

1/2 c. sm. pitted Kalamata olives

  • 1/4 c. liquid from olive jar

1/2 c. Balsamic vinegar

1/2 c. light brown sugar

1/4 c. white sugar

1 t. salt

1/2 t. cinnamon

fresh grind black pepper

zest of 1 lg. orange


Place all ingredients, except 3/4 cup juice and cornstarch, into large saucepan.

Bring to boil, reduce heat to low, and cook about 20 minutes, stirring as needed.

Combine in cup, the reserved 3/4 cup juice with 1/3 cup cornstarch and stir till dissolved.

Pour into saucepan, stirring continuously till thickened. Cook on low heat at a soft boil for 15 minutes or longer, depending on how thick you want it.

Salt and pepper to taste.

Serve as a hot side dish or a cold condiment. Either way tastes great. Even tastes great on toasted breads!!






By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

BROWSE @ YOUR LEISURE

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