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 made with sugar, vinegar and pickling spices, and are served chilled. Herbs such as fresh dill and/or parsley can be added after pickling; spices such as cinnamon or allspice can be added to the pickling brine. Sliced onion is often added (and in our opinion, is essential!). Garlic lovers add cloves of garlic; the onion and garlic pickle along with the beets.
• Harvard beets use sugar plus vinegar or lemon juice, but cornstarch or butter is then added to create a thick sauce. The mixture is heated and reduced into a sweet-and-sour sauce called a gastrique (gas-TREEK). Some recipes substitute wine, cider or other alcohol for the vinegar or lemon juice—or add them in addition to the acid. Spices can be used to further flavor the sauce.

Pickled beets are a delicious side. Photo by Cyhel | IST.

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.

Pickled baby beets stuffed with goat cheese
are a delicious appetizer. Photo
courtesy Aunt Nellie’s.

Recipe categories include:

• Beverages/Smoothies: cocktails, juice blends and smoothies
• Everyday Quick: easy, everyday dishes for any occasion
• Special: special occasion and holiday favorites

Submit your recipes to auntnellies@mpfood.com before 11:59 EST on August 13th. Visit SenecaFoods.com for more information.

Aunt Nellie’s makes sliced beets, Harvard beets, sliced and whole pickled beets and pickled beets and onions. Yum!

It’s easy to enjoy the beets right out of the jar or onto a plate—but it’s much more enjoyable to win a cash prize for a recipe.

There are countless low-calorie salad dressings out there: the good, the O.K., and the we-don’t-want-another-taste. If you don’t like spending money on bottle after bottle trying to find the ones you like, turn your search into a “salad dressing tasting party.”

Invite friends over for a salad lunch or dinner and taste ten or more different diet dressings at once. You can ask for recommendations up-front. You’ll discover favorite new low-calorie salad dressings, and get your friends together for a healthy good time.

You can assign everyone to bring a different interesting “salad bar” item, or ask everyone to bring an undressed salad—and have a vote to award prizes to the best.

Don’t pour hundreds of calories of dressing
on a healthy salad. Photo by Kelly Cline | IST.

• Visit our Oil, Vinegar & Salad Dressing Section.