I've loved beets since childhood, so there were probably few kids in my freshman dining hall more excited to encounter the omnipresent Harvard beets, cooked with cider vinegar and butter. Though the bloom is not off the rose, I have updated the recipe a bit, roasting rather than boiling them, and substituting orange juice, balsamic vinegar and citrus zest for a decidedly Cliffie kick in the pants. Serve these with greens or just stand over the bowl spooning them into your mouth as I do.

Share: