Harvard Beets

Harvard Beets

83
Shearyah Hawkins 0

"If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe."

Ingredients 15 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Tips & Tricks
Sweet Potato Puff

Learn how to make sweet potato puff topped with crunchy pralines.

Cream Cheesy Zucchini

See how to make a creamy, delicious zucchini side dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 83

  1. 102 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
RECIPELU
10/29/2003

These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minutes. Cornstarch requires the boiling point to activate as a thickener. Thanks for this! Lara

ConnieJ
10/25/2010

Very good recipe. To use fresh beets, leave whole with 1-2" of top stems attached. Cover with water and simmer until tender (30-40min for 2" beets). Drain and cover with cold water until cool enough to handle; then simply rub the skins off. If skins are stubborn, scrape off with blunt edge of plastic knife. Then proceed with recipe, adding water as needed to adjust taste. May add 1-2 tbsp. butter after completion if desired.

SHARYN MCDONALD
2/21/2004

Have been looking for a beet recipe that tasted like my grandmother's and mother's. Bingo! This was just wonderful and brought back many wonderful memories. Because I've been watching the carbs I used Splenda instead of sugar and added about 1 T. of butter to make the sauce glossy. It still tasted great without using real sugar. Thank you so much.