Sweet Tart Harvard Beets Recipes

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HARVARD BEETS (SWEET SOUR RED BEETS)



Harvard Beets (Sweet Sour Red Beets) image

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

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
2 tablespoons butter
1 teaspoon salt
1/4 cup vinegar
3 cups beets (canned)

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.

CLASSIC HARVARD BEETS



Classic Harvard Beets image

These tangy Harvard beets, so named for their color, are cooked in a thickened sweet and sour sauce made with vinegar and sugar.

Provided by Diana Rattray

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 8

3 medium whole beets (about 1 pound, or 4 cups cooked, sliced beets)
2/3 cup granulated sugar
3 teaspoons cornstarch
1/3 cup cider vinegar
1/3 cup water
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper, freshly ground
2 to 3 tablespoons butter

Steps:

  • Gather the ingredients.
  • To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
  • Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
  • Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
  • Drain the beets and let them cool.
  • Then slip off the skins.
  • 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.
  • Stir the butter into the beets and serve them hot.
  • Enjoy!

Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 125 mg, Sugar 25 g, Fat 6 g, ServingSize Serves 6, UnsaturatedFat 0 g

HARVARD BEETS



Harvard Beets image

This is an easy delicious recipe for Harvard Beets that uses either canned or fresh beets.

Provided by Mary Bostow

Categories     Side Dish

Number Of Ingredients 7

1/3 cup sugar
4 Teaspoons cornstarch
1/3 cup vinegar
1/3 cup beet juice
2 15 oz cans sliced beets
3 Tablespoons butter
salt and pepper to taste

Steps:

  • Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through. Add the butter, continue until cook until butter is melted. Sat and pepper to taste. Serve immediately.

HARVARD BEETS



Harvard Beets image

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

1 (16 ounce) can beets
½ cup white vinegar
¾ cup white sugar
1 tablespoon cornstarch
salt to taste

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

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

SWEET-TART HARVARD BEETS



Sweet-Tart Harvard Beets image

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

3 cans (15 ounces each) whole beets
2 tablespoons whole cloves
1 cup sugar
1 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ketchup
1/8 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla extract

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.

SWEET PICKLED BEETS CANNING



Sweet Pickled Beets Canning image

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

1 bunch fresh beet (any size will do)
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon allspice, heaping

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

HARVARD BEETS



Harvard Beets image

Categories     Vegetable     Quick & Easy     Vinegar     Spring     Parade

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste

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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