"James Silverton" > wrote:

-snip-
>
>I don't like Harvard Beets since I find them too sweet but I do like
>pickled beets. These are best made from scratch but I must admit that my
>technique is to buy a can of whole beets, strain, replace about half of
>the juice by white vinegar and eat then and there. They keep for a few
>days in the fridge without getting too acid.

When we were kids mom would can pickled beets in quarts. Then
she'd heat them up, sprinkle in some cornstarch [I just heard that the
Brits call it corn flour [?]] stir, and call them Harvard Beets.

So if you've got a pickled beet recipe you like-- you're not far from
Harvard Beets.

Jim