Harvard Beets Sweet Sour Red 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

Categories     Side     Valentine's Day     Vegetarian     Quick & Easy     Low Cal     Beet     Gourmet

Yield Serves 2

Number Of Ingredients 6

3/4 pound small beets, scrubbed well and trimmed
3/4 cup water
1 teaspoon cornstarch
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 tablespoon unsalted butter

Steps:

  • In a 2-quart microwave-safe casserole with a lid microwave the beets with the water, covered, at high power (100%), stirring every 2 minutes, for 6 to 15 minutes, or until they are tender when pierced with a fork, transferring them as they are cooked to a cutting board, and let them cool. Reserve 1/4 cup of the cooking liquid in the casserole. Peel the beets and slice them. In a small bowl dissolve the cornstarch in the vinegar and stir the mixture into the reserved cooking liquid with the sugar and salt to taste. Microwave the mixture at high power, stirring after 1 minute, for 2 minutes, or until the mixture is thickened, stir in the beets and the butter, and microwave the mixture at high power for 1 minute, or until the beets are heated through.

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

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.

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

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

EASY SWEET & SOUR BEETS



Easy Sweet & Sour Beets image

The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1-3/4 pounds whole fresh beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup cider vinegar
2 tablespoons orange marmalade
1 tablespoon butter

Steps:

  • 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 quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

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