Orange Harvard Beets Recipes
HARVARD BEETS
This pretty side dish's bright, citrusy flavors are an ideal companion for down-to-earth entrees-and for people who usually shy away from beets. -Jean Ann Perkins, Newburyport, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
ORANGE HARVARD BEETS
Make and share this Orange Harvard Beets recipe from Food.com.
Provided by grandma2969
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, salt and pepper into a 1 quart pan, stir the beet liquid, vinegar and orange concentrate into sugar mixture.cover and cook 5-7 minutes or mixture is glossy and slightly thickened, stirring twice.
- Add sliced beets and heat till hot.
- Sprinkle orange rind over to before serving.
- Keeps well in the refrigerator.
Nutrition Facts : Calories 184.2, Fat 0.3, SaturatedFat 0.1, Sodium 119.3, Carbohydrate 43.7, Fiber 3.3, Sugar 37.7, Protein 3.1
HONEY HARVARD BEETS
This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.
Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 413mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
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
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
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
ORANGE BEETS
Easy as anything to make and they taste so good. Great for hurried weeknights and big dinners when everythings in a rush. Use fresh beets if you like, just roast, peel, and use in the recipe.
Provided by PalatablePastime
Categories Fruit
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat brown sugar, vinegar, orange juice, and butter in a saucepan.
- Mix cornstarch with water in a small dish; stir into juice in pan and cook, stirring until sauce is thickened and bubbly.
- Drain beets and add beets to sauce, and cook until heated through.
- Serve beets garnished with slivers of orange peel, if desired.
Nutrition Facts : Calories 203.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 151.6, Carbohydrate 39.6, Fiber 3.2, Sugar 32.4, Protein 3.2
BEETS IN ORANGE SAUCE
Categories Vegetable Side Bake Low Sodium Orange Beet Winter Healthy Engagement Party Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
- Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
- (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.
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-TART HARVARD BEETS
These saucy sweet-tart beets with their deep cherry color will have folks talking at your next dinner party! Serve them warm as a side dish or chilled in a salad with cottage cheese. -Nancy Griffin, Simpsonville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Drain beets, reserving 1-1/2 cups juice. Cut beets into wedges; set juice and beets aside. Place the cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a large saucepan, combine the sugar, vinegar, oil, ketchup and salt. Add spice bag; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard spice bag., In a small bowl, combine cornstarch and reserved beet juice until smooth. Stir into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets and vanilla; heat through.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
BAKED BEETS WITH FENNEL AND ORANGE
Make and share this Baked Beets With Fennel and Orange recipe from Food.com.
Provided by Ex-Pat Mama
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C). Melt coconut oil in a small pan.
- Peel the beets and cut them into bite sized chunks.Thinly slice the fennel. But the orange segments into bite sized pieces.
- Pour the melted coconut over all. Stir to thoroughly coat. Pour the mixture into a baking pan and bake for 30-40 minutes, or until the beets are fork tender.
Nutrition Facts : Calories 66.1, Fat 3.6, SaturatedFat 3, Sodium 49.7, Carbohydrate 8.7, Fiber 2.7, Sugar 3.5, Protein 1.3
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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ORANGE HARVARD BEETS RECIPE - FARMER'S WIFE RAMBLES
The Cast Of Orange Harvard Beets 2 bunches beets, approximately a dozen small to medium beets 1 T cornstarch 1 T sugar or honey 3 T frozen orange or orange-pineapple juice dash salt ⅔ C water ¼ C apple cider vinegar Directions For Orange Harvard Beets 1. Trim the greens off the beets, leaving about an inch of stalks 2.
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From farmerswiferambles.com
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ORANGE HARVARD BEETS - BIGOVEN
1 tb Cornstarch Zest and juice of 1/2 orange Servings INSTRUCTIONS Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened. Add beets.
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HOME OF FOOD.COM
Nutritional Facts: Orange Harvard Beets. Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
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From food.com
HARVARD BEETS RECIPE AND HISTORY - NEW ENGLAND TODAY
After roasting, the beets are peeled and sliced before going into the top of a double boiler to simmer in a mixture of vinegar, cornstarch, sugar, and salt. If you don’t have a double boiler set you can just rig two pots together or set a stainless steel bowl over a pot of simmering water. Beets roasted and ready for simmering. Aimee Seavey
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From newengland.com
OLD FASHIONED 'SWEET AND SOUR' HARVARD BEETS - TIME TO GO ...
OLD FASHIONED HARVARD BEETS – sweet and sour beets Makes 8 servings 2 pounds fresh beets, trimmed 1 cup sugar 2 tablespoons cornstarch 1 cup white wine vinegar 2 whole cloves 2 tablespoons unsalted butter 2 tablespoons orange marmalade Sea salt, to taste THE STEPS: Boil the beets, in salted water, until tender, 20-30 minutes.
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CLASSIC HARVARD BEETS RECIPE - FOOD NEWS
Directions Step 1 Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes Step 2 Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets.
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HARVARD BEETS RECIPE AND HISTORY - FOOD NEWS
When I make Harvard Beets this is the recipe that I like to use.Missing: HistoryMust include: History. HARVARD BEETS This is from an older Better Homes & Gardens Cookbook 1 (16 oz.) can diced beets 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 cup vinegar 2 tablespoons butter Drain beets, reserving 1/3 cup liquid; set aside. In saucepan, combine …
From foodnewsnews.com
From foodnewsnews.com
CLASSIC HARVARD BEETS RECIPE - THE SPRUCE EATS
Slice the beets to your desired size. Combine the sugar and cornstarch in a saucepan. Whisk in the vinegar and water and cook over medium heat, stirring, until thickened. Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
From thespruceeats.com
From thespruceeats.com
ORANGE - HARVARD BEETS - RECIPE | COOKS.COM
ORANGE - HARVARD BEETS 3 tbsp. sugar 1 1/2 tsp. flour or cornstarch 1/2 tsp. salt 1/4 c. orange juice 1/4 c. (or less) vinegar 1/4 c. beet liquid 1 can (1 lb.) sliced beets, drained Orange slices (optional) Combine first six ingredients in saucepan over medium heat. Cook and stir until thick. Add beets. Heat through.
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HARVARD BEETS RECIPE WITH ORANGE JUICE
Trim the greens off the beets leaving about an inch of stalks. Sprinkle orange rind over to before. Harvard Beets Recipe Ta...
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HARVARD BEETS FRESH BEETS RECIPES ALL YOU NEED IS FOOD
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from …
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From stevehacks.com
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Jul 15, 2013 - I use frozen orange-pineapple juice and a bit of vinegar to give Orange Harvard Beets their distinctive zesty flavor that even the kiddos love. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com
From pinterest.com
ORANGE HARVARD BEETS RECIPE - FOOD NEWS
2 tb Orange juice 1 tb Grated orange peel. Harvard Beets #1 Preparation. Drain beets, reserving 2 T. of beet juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice. Bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange peel. Heat through.
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HARVARD BEETS - A FAMILY FEAST®
Instructions. Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest. Place beets back in pot along with the sugar, both vinegars, salt …
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ORANGE HARVARD BEETS - COMPLETERECIPES.COM
Orange Harvard Beets. Recipe Submitted by ADMIN on 09/26/2007 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Condiments. Share: 1. Tweet. Ingredients List. 14 oz Beets; Zest and juice of 1/2 orange; 1 tb Cornstarch; 2 tb To 3 tb EQUAL, sugar-substitute; Directions. Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until …
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From completerecipes.com
HARVARD BEETS - 3FATCHICKS
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HONEY HARVARD BEETS RECIPE - FOOD NEWS
Honey Harvard Beets Recipe: How to Make It. Peel off the skin and cut off the stems. Put the vinegar, water, honey, cinnamon stick and cloves in a pot and bring to a boil. Boil for 3 minutes. Add the beets and boil for 1 more minute. Pour into hot jars and lightly tighten the rims. Process in a boiling water bath canner for 30 minutes. Remove ...
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ORANGEY BEETS
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1 lb red beets, cooked, peeled and cut into 1-inch chunks 1 T cornstarch 1/2 c sugar 1/2 c vinegar 2 T butter 1 t orange marmalade (optional, but delicious) 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 ...
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ORANGE HARVARD BEETS - RECIPE | COOKS.COM
ORANGE HARVARD BEETS 1 can beets 1/4 c. sugar 1 tbsp. cornstarch 1/4 c. vinegar 1/4 c. beet juice (or more) 2 tbsp. orange marmalade Combine sugar and cornstarch, blend in beet juice and vinegar. Cook over low heat, stir constantly until thickened. Add more juice if needed. Add beets and orange marmalade Add review or comment New recipes
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From cooks.com
EASY BORSCHT RECIPE CANNED BEETS RECIPES ALL YOU NEED IS …
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 ...
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From stevehacks.com
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I’ve turned many a beet-hater into a beet-lover by making them my Orange Harvard Beets. This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection.
From myrecipemagic.com
From myrecipemagic.com
ORANGE HARVARD BEETS RECIPE - COOKING INDEX
Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened. Add beets. Stir, over medium heat, until heated through and coated with sauce. Remove from heat; stir in Equal. Makes 1-1 ...
From cookingindex.com
From cookingindex.com
HARVARD BEET SALAD - CANADIAN LIVING
Slice beets into bowl. Peel oranges, removing white pith. Slice and toss with onion in separate bowl. Dressing: Whisk together oil, orange rind and juice, honey, vinegar, mustard, salt and pepper. Add half of the dressing to beets while still warm; toss remaining dressing with orange-onion mixture.
From canadianliving.com
From canadianliving.com
FRESH HARVARD BEETS AND APPLES RECIPE - FOOD NEWS
Steps: Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil.
From foodnewsnews.com
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BEETS, HARVARD STYLE - COOPERATIVE EXTENSION: FOOD ...
1/2 cup orange juice. Directions. Cook beets, covered in boiling water for 35-50 minutes. Cool slightly, cut off the ends of the beets, rub off skins under cold water, and slice. Combine sugar and corn starch. In a small pot, melt butter. Add the sugar and corn starch mixture, and 1/2 cup orange juice. Mix well. Simmer 5 minutes. Stir often ...
From extension.umaine.edu
From extension.umaine.edu
DELICIOUS HEALTHY HARVARD BEETS | VEGETABLE RECIPES
Instructions. Preheat oven to 325°F. Grease a casserole dish. Mix together the first 5 ingredients and put them into the casserole. If the apples are very tart, add the sugar. If they are bland, add the lemon juice. Dot the beet mixture with butter. Cover and bake for 1 hour.
From cookingnook.com
From cookingnook.com
HARVARD BEETS - STUFFED AT THE GILL'S
Harvard Beets can also be served cold with salads. Boil, cool and slice or cube the beets. There should be about 3 or 4 cups. Mix the cornstarch, sugar and salt together and then add the water and vinegar. Mix until there are no lumps remaining. Heat mixture until it comes to a boil. Boil for 1 minute. Stir in the butter.
From stuffedatthegills.ca
From stuffedatthegills.ca
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