Grandma's Harvard Beets

Grandma's Harvard Beets

60 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Pam Maxson-Rodriguez
Recipe by  Pam Maxson-Rodriguez

“This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.

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Reviews (60)

Rate This Recipe
tfmh
89

tfmh

Outstanding! Family loved them, no leftovers! Bought some fresh beets today and came home and went to All Recipes for some ideas on what to do with them. Tried this recipe,cut back to 1/3 cup sugar and threw in some cloves and cinnamon as I remembered those flavors from my mother's beets. This is a keeper.

Kim
72

Kim

I used this for fresh beets. Peel and cut 6 medium beets and steam in a steamer basket for 25 min. Reserve 2T of the red water and add to a 4 cup glass measure combine 1/4 C sugar, 2 tsp cornstarch, 2T cider vinegar and cook in microwave for 2 min. Whisk in 3T melted butter and cook in microwave 1 more minute. Add beets to 2.5 qt casserole and pour sauce on top. Good hot or cold.

GRAN4EVER
40

GRAN4EVER

Outstanding flavor. My guests were crazy over the Harvard Beets and had to share the recipe and All Recipe Web site so they would leave me alone. Needless to say, there were no left overs.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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