Grandma's Harvard Beets54 Reviews
- Prep: 5 min
- Cook: 35 min
- Ready In: 40 min
“This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.” - by Pam Maxson-Rodriguez
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 185 cal
- 5.9 g
- 33.7 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"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 ..." See moreand threw in some cloves and cinnamon as I remembered those flavors from my mother's beets. This is a keeper."
"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, 2..." See moreT 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."
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