Betty Crocker How To Cook Beets Recipes

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HARVARD BEETS



Harvard Beets image

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

2 cups raw beets, diced
water, 3/4-inch deep in pan
2 teaspoons cornstarch
1/4 cup sugar
1/4 cup beet juice, from beets (or water)
2 tablespoons vinegar
2 tablespoons butter

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



Grandma's Harvard Beets image

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

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

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



Quick Harvard Beets image

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

3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

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.

BETTY CROCKER HOW TO COOK BEETS



Betty Crocker How to Cook Beets image

Make and share this Betty Crocker How to Cook Beets recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 3

3 -4 whole beets
salt
vinegar

Steps:

  • [If you can, buy beets with the stems and greens still attached, as they come out of the ground.
  • Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
  • Cut off all but 2 inches of the green stems.
  • Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
  • Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
  • Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
  • Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
  • Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
  • To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
  • NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
  • But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
  • One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

GERMAN BEETS



German Beets image

Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 7

10 medium beets (2 1/2 pounds)
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups water
1/2 cup white vinegar

Steps:

  • Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
  • Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Stir in beets; cook until hot.

Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

PICKLED BEETS



Pickled Beets image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

EASY AS 1-2-3 HARVARD BEETS



Easy As 1-2-3 Harvard Beets image

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

1 tablespoon cornstarch
2 tablespoons sugar
3 tablespoons vinegar (white or cider)
1 (15 ounce) can beets, drained (sliced, julienned, or diced)
1/2 cup beet juice, from the liquid in the can
1 tablespoon butter
salt and pepper, to taste

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

ROASTED BEET SALAD



Roasted Beet Salad image

Dress up salad greens with earthy roasted beets, tangy oranges, creamy goat cheese and a homemade vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 4

Number Of Ingredients 7

1 1/2 lb small beets (1 1/2 to 2 inches in diameter)
1 tablespoon olive or vegetable oil
4 cups bite-size pieces mixed salad greens
1 medium orange, peeled, sliced
1/2 cup walnut halves, toasted, coarsely chopped
1/4 cup crumbled chèvre (goat) cheese (1 oz)
1/2 cup Fresh Herb Vinaigrette Dressing

Steps:

  • Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
  • Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
  • On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.

Nutrition Facts : Calories 410, Carbohydrate 19 g, Cholesterol 5 mg, Fat 6 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g

ROASTED BEETS



Roasted Beets image

A staple ingredient in bistro salads and entrees, beets are easy to oven roast, then keep on hand for many creative menu options.

Provided by By Inspired Taste

Categories     Side Dish

Time 2h30m

Yield 6

Number Of Ingredients 3

2 lb beets, scrubbed clean, green tops removed
2 tablespoons olive oil
1 tablespoon salt

Steps:

  • Heat oven to 400°F. Line roasting pan with foil. Place beets in pan. Rub oil and salt over beets. Cover beets tightly with another sheet of foil.
  • Roast 1 hour or until beets are tender when pierced with fork. If not tender, roast 30 to 60 minutes longer. Cool 15 minutes.
  • With gloves on, peel off outer beet skins. Cut beets into slices or quarters.

Nutrition Facts : ServingSize 1 Serving

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