Quick Harvard Beets Recipes

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

Grandma's Harvard Beets image

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

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

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

HARVARD BEETS, Grandma calls em GLAZED BEETS image

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!

Ingredients

1 16 oz. canned beets, sliced or diced
2 Tbsp sugar
1 Tbsp corn starch
1/4 tsp salt
3 Tbsp 3-4 tablespoons vinegar
2 Tbsp butter

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

Harvard Beets image

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.

Ingredients

1 can (16 ounces) sliced beets
1/4 cup sugar
1-1/2 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon grated orange zest

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

Harvard Beets image

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

Ingredients

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

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

Simple Harvard Beets image

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

Ingredients

1 cup sliced fresh beets
2 tablespoons sugar
3/4 teaspoon all-purpose flour
2 tablespoons white vinegar
1/8 teaspoon salt
2 teaspoons butter

More about "quick harvard beets recipes"

CLASSIC HARVARD BEETS RECIPE - THE SPRUCE EATS

Web May 1, 2011 Slice the beets to your desired size. Combine the sugar and cornstarch in a saucepan. Whisk in the vinegar and water and cook over …
From thespruceeats.com
4.5/5 (113)
Total Time 1 hr 5 mins
Category Side Dish
Calories 160 per serving

Quick Harvard Beets Recipes

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.

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.

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

HARVARD BEETS

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

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.

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