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!!
CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™ 