Grandmas Harvard Beets Recipes
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
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
GRANDMA'S HARVARD BEETS
This Harvard beets recipe came from my Grandma and makes for a sweet and tangy treat. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Vegetable Side Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.
- Add 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.
SIMPLE HARVARD BEETS
A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees. TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. , In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
Categories Vegetable Quick & Easy Vinegar Spring Parade
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
- 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
- 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
- 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
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RECIPE: HARVARD BEETS - BURNT MY FINGERSBURNT MY FINGERS
Method: mix the sugar and cornstarch in a small saucepan and add vinegar. Cook over low heat, stirring constantly, till solids are dissolved and the mixture thickens, about 5 minutes or less. Add butter and optional orange marmalade, and stir until butter is melted. Mix in beets and any juice they’ve formed while sitting and allow 30 minutes ...
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NUTRITIONAL INFO IN GRANDMA'S HARVARD BEETS (RECIPE)
Here, within its own food group, this recipe has less carbs than about 38 percent of other foods. Similarly, around 72% of all foods in our entire database have a lower carbs/calories ratio. With a carbs/calorie ratio of 72.86%, this recipe has a moderate-high level of carbs (it has the same degree as foods like celery, most beverages and gluten free breads).
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HOW TO SERVE BEETS RECIPES ALL YOU NEED IS FOOD
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.
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May 29, 2017 - These can also be called Harvard Beets. My Welch-Irish Grandma loved root vegetables, including beets. This recipe is tasty and simple. May 29, 2017 - These can also be called Harvard Beets. My Welch-Irish Grandma loved root vegetables, including beets. This recipe is tasty and simple. Pinterest. Today. Explore. When autocomplete results are available …
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How do you make Harvard beets taste good? This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers. 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.
From findrecipes.info
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GRANDMA'S HARVARD BEETS | RECIPE | BEET RECIPES, HARVARD BEETS, …
If you’re craving south of the border cuisine, then give this super yummy recipe a try! It’s a lightened-up, healthy enchilada casserole chockfull of quinoa, black beans, and corn. And it’s gluten-free. One serving has 293 calories and 7 grams of fiber, too. It’s pure yumminess!!!
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GRANDMA'S HARVARD BEETS - RECIPE | COOKS.COM
2 tbsp. lemon juice or vinegar. 1 tbsp. cornstarch. Mix sugar, lemon juice or vinegar, cornstarch and 1 cup beet juice in a medium saucepan. Cook on medium heat until mixture thickens. Stir in beets and serve warm or cool. Add review or comment.
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GRANDMA'S HARVARD BEETS RECIPE - THE CLASSY CHICS
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SWEET PICKLED BEETROOT: GRANDMA’S RECIPE - HOME GARDEN …
Leave them to boil for at least 10 minutes to sterilize them. Fill the sterilized jars with beet pieces and whole cloves. Add vinegar, salt, sugar, allspice, and beet water in a saucepan and bring to boil. Let it simmer for 5 minutes. Add the hot brine to beet jars, leaving about ½-inch empty space from the rim. Fix the lids.
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HARVARD BEETS - RECIPE | COOKS.COM
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