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Old 11-05-2010, 09:19 AM   #11
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I like roasting peeled red and yellow beets then slicing them and toss with a little EVOO and fresh herbs.

BTW....Welcome!
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Old 11-06-2010, 02:10 AM   #12
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Hello and welcome. I have a disaster story about Harvard beets...quite funny now!
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Old 11-06-2010, 02:17 AM   #13
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Quote:
Originally Posted by PrincessFiona60 View Post
Hello and welcome. I have a disaster story about Harvard beets...quite funny now!
Do tell. We could all use a funny story.
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Old 11-06-2010, 02:31 AM   #14
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I had made Harvard Beets many times, so I thought, to impress Shrek, I would just make them without the recipe. I used too much cornstarch and ended up with this red gelatinous glop with red bits in it. So I thinned it out...too far. I went back and forth several times and ended up with pink gelatin with red specks...I always use a recipe now.
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Old 11-06-2010, 02:33 AM   #15
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Quote:
Originally Posted by PrincessFiona60 View Post
I had made Harvard Beets many times, so I thought, to impress Shrek, I would just make them without the recipe. I used too much cornstarch and ended up with this red gelatinous glop with red bits in it. So I thinned it out...too far. I went back and forth several times and ended up with pink gelatin with red specks...I always use a recipe now.
Oh my! I can so easily see me in that exact situation
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Old 11-13-2010, 04:39 PM   #16
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Good morning from North Wales, I grew about 50lbs of beetroot this year, one way I like them is boiled whole, let to go cold,skin, sliced thin then dressed with balsamic, olive oil and sprinkled with fine chopped garlic and parsley.

They also freeze well after boiling.
That's my absolute favorite way of serving beets.
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