EASY AS 1-2-3 HARVARD BEETS
Make and share this Easy As 1-2-3 Harvard Beets recipe from Food.com.
Provided by Maven in the Making
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
- Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
- Cook over medium heat, stirring till thickened and bubbly.
- Add 1 tablespoons butter and salt and pepper to taste.
- Add drained beets and heat in the sauce till hot through.
Nutrition Facts : Calories 142.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.4, Carbohydrate 25.1, Fiber 2.9, Sugar 19.8, Protein 2.5
HARVARD BEETS
If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.
Provided by Shearyah Hawkins
Categories Side Dish Vegetables
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 53.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 50.5 g
HARVARD BEETS (SWEET SOUR RED BEETS)
Make and share this Harvard Beets (Sweet Sour Red Beets) recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 17m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients.
- Add vinegar and water and stir until smooth.
- Cook 5 minutes.
- Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
- Before serving, heat to boiling point and add butter.
- Serve warm.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
HARVARD BEETS
I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together.
Provided by mammafishy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pare and dice raw beets.
- Cook in covered pan until tender.
- Mix cornstarch and sugar.
- Add liquid slowly, stirring into a smooth paste.
- Cook over low heat until slightly thickened.
- Add vinegar and butter.
- Stir to blend and pour over beets.
Nutrition Facts : Calories 134.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 94.2, Carbohydrate 20.2, Fiber 1.9, Sugar 17.1, Protein 1.2
SWEET PICKLED BEETS CANNING
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
Provided by Chili Dan
Categories Beginner Cook
Time 3h30m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
- Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
- I like 3 kettles they boil faster that way.
- No salt in the water.
- Boil beets till tender, can be checked using a fork (like a potato).
- Drain and discard cooking liquid; let beets cool so they can be easily peeled.
- Cut beets into 1/2" pieces, leaving very small beets whole.
- Combine brine ingredients in a kettle.
- Bring brine to a boil.
- Simmer 10 minutes.
- You may need to make more brine for this amount of beets.
- Wash pint jars and covers.
- Fill jars within 1/2" from the top with beets.
- Fill jar with boiling brine to 1/2" from top.
- Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
- Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
- Any leftover brine can be stored in the refrigerator till the next time you can.
Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1
CANNED HARVARD BEETS (SWEET)
I have been using this recipe for about 25 years now when our beets come off. We love them. I got the recipe from a CANNING, PRESERVING,& FREEZING COOKBOOK (Favorite Recipes Of Home Economics Teachers) that I sold to my Mom when I was in Home Economics In 1974. She used this book & now it's mine. One of my favorites.
Provided by Peggi Anne Tebben @cookiequeen
Categories Vegetables
Number Of Ingredients 4
Steps:
- Wash beets thoroughly, leaving 2" of tops & roots.
- Cook beets in boiling water to cover for about 15 minutes.
- Plunge into cold water 2 times to prevent bleeding.
- Remove skins & cut top off level & root.
- Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
- Add beets & heat, but do not boil.
- Pack in sterilized jars. Cover with hot juice to neck of jar.
- Place lids & bands on jars.
- Process in hot water bath for 30 minutes.
- Serve hot as a vegetable or cold on relish trays.
- Peggi's note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side. This recipe never said if you put them in quarts or pints, but I always can mine in pints.
SWEET AND SOUR BEETS
These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
- Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
- Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
- Cook until liquid is clear (about 5 minutes).
- Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
- Season with black pepper is desired.
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