Harvard Beets Vegan And Sugar Free Recipes

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

HARVARD BEETS (VEGAN AND SUGAR FREE)

Steps:

• Peel and dice the raw beets. (Cook them completely if you are going to use the left over liquid from the beets because you will need it to mix in the rest of the ingredients.)
• Cook the diced beets in a covered sauce pan for about 30 minutes or until tender. Check the beets every 10 minutes to make sure the water hasn't evapourated on you. And remember you will need at least 1/4 cup of liquid when they are done cooking, so add more water to the pot if need be.
• Once the beets are done, In another saucepan, mix the cornstarch and xylitol. Add the beet liquid and heat on med. low until thickened.
• Add the vinegar and Earth Balance and cook a little longer, but be careful not to let it thicken too much.
• Stir the red beet liquid into the cooked beets and then put them in a container in the fridge. Cool completely. This makes 16 oz. or two cups of beets.
• Enjoy!

QUICK HARVARD BEETS

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.