Harvard Beets

Another recipe that is apparently a “real thing” that I’ve never heard of, as Harvard Beets seem to appear in an awful lot of my cookbooks.  I love beets, so I figured I’d give this a shot.

I think I didn’t use enough beets.  Either that, or I used too much vinegar.  I’m on a vinegar/pickled foods kick, but this was really overdoing it.  I’m intrigued by where this recipe was going (a gelatinous ruby red side dish), but it wasn’t quite there.  I’ll definitely be making this recipe again, from another cookbook, and then compare.

Harvard Beets, from From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman.  Pg. 137

Beet, mushroom, and potato casserole

Another dish from my favorite vegetarian cookbook, this casserole is really just three separately prepared layers baked together.  The base is mashed potatoes, then there’s a layer of beet sauce, and sauteed mushrooms sit on top.

It was very simple to prepare, but offered a very nice mix of flavors.  I added some white wine to the mushrooms, and I think the potatoes might benefit from an addition too: perhaps some garlic, or some parsnips or a turnip. Just to give them a bit more depth.  Bibs even ate the mashed potato part, which was impressive to see.

Beet, wild mushroom, and potato casserole.  From Nicola Graimes’ The Best-Ever Vegetarian Cookbook, pg 254.