CLASSIC HARVARD BEETS
These tangy Harvard beets, so named for their color, are cooked in a thickened sweet and sour sauce made with vinegar and sugar.
Provided by Diana Rattray
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
- Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
- Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
- Drain the beets and let them cool.
- Then slip off the skins.
- Slice the beets to your desired size.
- Combine the sugar and cornstarch in a saucepan.
- Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
- Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
- Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
- Stir the butter into the beets and serve them hot.
- Enjoy!
Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 125 mg, Sugar 25 g, Fat 6 g, ServingSize Serves 6, UnsaturatedFat 0 g
EASY AS 1-2-3 HARVARD BEETS
Make and share this Easy As 1-2-3 Harvard Beets recipe from Food.com.
Provided by Maven in the Making
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
- Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
- Cook over medium heat, stirring till thickened and bubbly.
- Add 1 tablespoons butter and salt and pepper to taste.
- Add drained beets and heat in the sauce till hot through.
Nutrition Facts : Calories 142.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.4, Carbohydrate 25.1, Fiber 2.9, Sugar 19.8, Protein 2.5
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
CANNED HARVARD BEETS (SWEET)
I have been using this recipe for about 25 years now when our beets come off. We love them. I got the recipe from a CANNING, PRESERVING,& FREEZING COOKBOOK (Favorite Recipes Of Home Economics Teachers) that I sold to my Mom when I was in Home Economics In 1974. She used this book & now it's mine. One of my favorites.
Provided by Peggi Anne Tebben
Categories Other Appetizers
Number Of Ingredients 4
Steps:
- 1. Wash beets thoroughly, leaving 2" of tops & roots.
- 2. Cook beets in boiling water to cover for about 15 minutes.
- 3. Plunge into cold water 2 times to prevent bleeding.
- 4. Remove skins & cut top off level & root.
- 5. Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
- 6. Add beets & heat, but do not boil.
- 7. Pack in sterilized jars. Cover with hot juice to neck of jar.
- 8. Place lids & bands on jars.
- 9. Process in hot water bath for 30 minutes.
- 10. Serve hot as a vegetable or cold on relish trays.
- 11. Peggi's note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side. This recipe never said if you put them in quarts or pints, but I always can mine in pints.
QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
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