Harvard Beets

Harvard Beets

78 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Shearyah Hawkins
Recipe by  Shearyah Hawkins

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  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.

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Reviews (78)

Rate This Recipe
RECIPELU
193

RECIPELU

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
113

ConnieJ

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
78

SHARYN MCDONALD

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.

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Nutrition

Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet

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