Beas Harvard Beets Recipes
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.
BEA'S HARVARD BEETS
This is one of my favorite side dishes. My family loves beets cooked this way so I try to please them with my mama's beet recipe. She would be so proud! These have the right amount of sweetness but yet tangy enough to please my family. I usually double the recipe for our family night...yes I have a small family.
Provided by Bea L.
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Mix sugar & cornstarch in a medium-sized saucepan. Add vinegar, salt, pepper & beet juice. Cook on medium-low heat until thickened. Carefully stir in beets to heat through.
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.
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, GRANDMA CALLS EM GLAZED BEETS
This recipe has been in my family for years. Passed down from Grandma White. She called them "Glazed Beets" so Glazed Beets they remain! Some people might call them "Harvard Beets" A very good recipe.
Provided by Nancy J. Patrykus
Categories Vegetables
Time 10m
Number Of Ingredients 6
Steps:
- 1. Drain beets, reserve 1/3 cup of juice.
- 2. In a saucepan, combine sugar,cornstarch,and salt. Stir in beet juice and vinegar, cook and stir over medium heat untill thickened and bubbly.
- 3. Cook and stir 2 minutes more.
- 4. Add beets and butter, heat thru. Serve. Enjoy delicious Harvard beets!
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
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
FRESH BAKED HARVARD BEETS
Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.
Provided by sugarpea
Categories Vegetable
Time 1h15m
Yield 3 cups of beets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
- When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
- Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
- Add the beets and heat through; add salt to taste; serve at room temperature.
Nutrition Facts : Calories 173.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 133.2, Carbohydrate 35, Fiber 3.4, Sugar 30.2, Protein 2.9
HONEY HARVARD BEETS
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
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.
HARVARD BEETS (VEGAN AND SUGAR FREE)
I love Harvard Beets so thought I'd make my own version from scratch . These remind me of a jar red rubies. Keep in mind that these are relatively sweet. I prefer to eat these cold, I think they taste better.
Provided by Jo Zimny
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Peel and dice the raw beets. (Cook them completely if you are going to use the left over liquid from the beets because you will need it to mix in the rest of the ingredients.)
- 2. Cook the diced beets in a covered sauce pan for about 30 minutes or until tender. Check the beets every 10 minutes to make sure the water hasn't evapourated on you. And remember you will need at least 1/4 cup of liquid when they are done cooking, so add more water to the pot if need be.
- 3. Once the beets are done, In another saucepan, mix the cornstarch and xylitol. Add the beet liquid and heat on med. low until thickened.
- 4. Add the vinegar and Earth Balance and cook a little longer, but be careful not to let it thicken too much.
- 5. Stir the red beet liquid into the cooked beets and then put them in a container in the fridge. Cool completely. This makes 16 oz. or two cups of beets.
- 6. Enjoy!
SIMPLE HARVARD BEETS
A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees. TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. , In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HARVARD BEETS
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
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 FOR THE FREEZER (OR RIGHT AWAY)
The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.
Provided by Kaarin
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
- Add the beets, toss to coat.
- If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
- If you are eating them now: Let stand for at least 30 minutes.
- Just before serving, add the butter and reheat to the boiling point.
Nutrition Facts : Calories 140.5, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 100.3, Carbohydrate 25.8, Fiber 1.7, Sugar 23.4, Protein 1.5
HARVARD BEETS
Categories Vegetable Quick & Easy Vinegar Spring Parade
Yield Makes 8 servings
Number Of Ingredients 6
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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