Harvard Beets
Ingredients:
- 1/2 cup sugar
- 1/2 Tbsp. cornstarch
- 1/4 cup vinegar
- 1/4 cup water
- 2 cups diced cooked beets
- 2 Tbsp. melted butter
Directions:
Mix first two ingredients together. Add vinegar and water. Boil 5 minutes. Add beets and butter. Allow to stand over low heat until flavor penetrates. Serve hot.
By Robin from Washington, IA
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Variations
Harvard Beets
Love this beet recipe! Very, very good and tangy!
Ingredients:
- 1/2 cup sugar
- 1 Tbsp. cornstarch
- 1/4 cup vinegar
- 1/4 cup beet juice
- 1 quart diced beets, drained
- salt and pepper, to taste
Directions:
Combine sugar, cornstarch, vinegar, and beet juice. Cook until thickened, stirring constantly. Add drained beets and heat thoroughly over low heat. Season to taste. Serve hot.
Servings:
6-8
Prep Time:
20 Minutes
Cooking Time:
10-15 Minutes (just until heated through)
By Robin from Washington, IA
Shared on: 10/24/2011
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I am searching for a recipe for Harvard Beets using the canned small whole beets and Splenda.
Cook:
- 1 cup sugar
- 1 Tbsp. cornstarch
- 1 cup vinegar
- 1 Tbsp. butter
Directions:
Pour over sliced cooked cubed beets 1/2 hour before serving.
By Robin
RE: Harvard Beets
I was so suprised to see this! We had Harvard Beets growing up as a child, we grew a very large garden. This is an excellent way to serve beets and goes with anything. I even worked in a high end resturant and we were shipped beets by mistake and made them this way to serve. (04/23/2005)
By Jane
This recipe for Harvard Beets comes from the 1964 edition of "Joy of Cooking". It is one of my husband's favorite vegetables.
Cook all ingredients except for beets until sauce is clear. Add beets. Keep beets and sauce in warm place for 30 minutes.
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