Harvard Beets

Harvard Beets

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

15 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.

Reviews

Read all reviews 101
  1. 124 Ratings

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Most helpful positive review

These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minute...

Most helpful critical review

I used more cornstarch than listed - I think the sauce should be very thick and cling to the beets - almost like a thick cheese sauce would to pasta. I also will use a bit less vinegar next time...

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These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minute...

Very good recipe. To use fresh beets, leave whole with 1-2" of top stems attached. Cover with water and simmer until tender (30-40min for 2" beets). Drain and cover with cold water until cool en...

Have been looking for a beet recipe that tasted like my grandmother's and mother's. Bingo! This was just wonderful and brought back many wonderful memories. Because I've been watching the car...

I like beets almost any way they're made, but I'd never heard of this - I get the feeling it's a classic recipe. I measured out the exact quantity of beets, since I didn't have cans of the given...

Great beet recipe. I substituted apple cider vinegar instead of white. It was delish!

Hello to all teh Allrecipes cooks,I am not a beet eater but my Mom Husband & Daughter-In-Law are.My husband stated he only likes pickled beets but,I used this recipe and everyone liked this,even...

Beets are an absolute passion with me thanks to my grandparents!I love them-and for me every holiday meal requires harvard beets...beautiful on the plate and deliscious...these cook up fantastic...

I used more cornstarch than listed - I think the sauce should be very thick and cling to the beets - almost like a thick cheese sauce would to pasta. I also will use a bit less vinegar next time...

These are fantastic! I didn't have 1/2 a cup of white vinegar so I just used red wine vinegar and it turned out fantastic...definately on my to-do list again!! Thanks for a superb recipe!!

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