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.
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
GERMAN BEETS
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
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
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
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.
HARVARD BEETS
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
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.
CANNED HARVARD BEETS RECIPE - (3.5/5)
Provided by á-1244
Number Of Ingredients 4
Steps:
- Simmer beets until tender enough to peel and cut (40 min). reserve liquid. cut beets uniformly. Boil sugar, starch, vinegar, 3 c beet juice. Whisk until thick. Fill pt jars leaving 1/2" head space. Seal and process 30 min. Add thick pat butter and salt when serving.
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 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
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