Food Facts: The Difference Between Pickled Beets & Harvard Beets
|As we were writing the previous post, it occurred to us that most people don’t know the difference between pickled beets and Harvard beets.
The quick answer: Pickled beets are made with a pickling technique and served chilled or at room temperature. Harvard beets are coated in a warm sauce. The beets are pre-cooked for both preparations.
Pickled beets are a delicious side. Photo by Cyhel | IST.
|Gastrique is a classic French sauce that is typically enhanced with fruit and served with meat, poultry or seafood. A gastrique is similar to the Italian sauce agrodolce, which means sour-sweet.
Learn how to make a gastrique.
By the way, the story about how Harvard beets got their name is a bit murky. One legend says the dish was devised by a hungry Harvard student. According to the Good Housekeeping Great American Classics Cookbook, the recipe may have developed at the Harwood Tavern in England in the 17th century. A Russian emigre customer moved to Boston in 1846, opened a restaurant named Harwood and served the beets; his accent made the name sound like “Harvard.” A variation called Yale Beets evolved, substituting orange juice for the vinegar and orange zest for the onion.