Honey Harvard Beets Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

HONEY HARVARD BEETS

Honey Harvard Beets image

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

Ingredients

2 cans (14-1/2 ounces each) sliced beets
2 tablespoons cornstarch
1/2 cup white vinegar
1/2 cup honey
1/2 teaspoon salt
1/4 cup butter, cubed

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.

BEETS WITH HONEY

Beets With Honey image

Easy and different from Harvard Beets Use Rosebud, Sliced, or Diced beets. If you don't have apple cider vinegar use white

Provided by Shahana

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons cornstarch
1 1/2 tablespoons apple cider vinegar
3 tablespoons liquid honey
1 tablespoon cold water
1 tablespoon margarine
1 (7 1/2 ounce) can beets, drained

Steps:

Put cornstarch in saucepan and slowly blend in cold water.
Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
Add beets (use rosebud, sliced or diced) and stir to coat; heat through.

Nutrition Facts : Calories 206.1, Fat 5.9, SaturatedFat 1.2, Sodium 151.3, Carbohydrate 39.2, Fiber 2.2, Sugar 34.4, Protein 2

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

Ingredients

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

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