READY IN 40 mins

Grandma's Harvard Beets

Read Reviews (54)

"This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers." — Pam Maxson-Rodriguez

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 35 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 23, 2008

Outstanding! Family loved them, no leftovers! Bought some fresh beets today and came home and went to All Recipes for some ideas on what to do with them. Tried this recipe,cut back to 1/3 cup sugar and threw in some cloves and cinnamon as I remembered those flavors from my mother's beets. This is a keeper.

—tfmh

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Most Helpful Critical Review

Nov 27, 2005

Wow these beets were sweet. I should have known when I put all of that sugar in the pan that something didn't look right. This recipe seems to be something that is prepared for a group that doesn't like the taste of beets. I won't make this recipe again, but if I were going to, I would cut the sugar down to about 1/4 cup or less.

—Brooksie

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64 Ratings

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Feb 13, 2009

I used this for fresh beets. Peel and cut 6 medium beets and steam in a steamer basket for 25 min. Reserve 2T of the red water and add to a 4 cup glass measure combine 1/4 C sugar, 2 tsp cornstarch, 2T cider vinegar and cook in microwave for 2 min. Whisk in 3T melted butter and cook in microwave 1 more minute. Add beets to 2.5 qt casserole and pour sauce on top. Good hot or cold.

—Kim

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Nov 15, 2005

Outstanding flavor. My guests were crazy over the Harvard Beets and had to share the recipe and All Recipe Web site so they would leave me alone. Needless to say, there were no left overs.

—GRAN4EVER

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Aug 17, 2008

We all think our own Grandma's recipes are the best, don't we? And you are so right. These are superb! I used fresh beets which I had precooked and then reheated in the sauce as it simmered. Best Harvard beets I have ever had. The butter was the crowning touch. YUM!

—Pixie60

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Mar 22, 2006

These are really good, but too much sugar cut down to 1/3 cup.

—PREDESTOGO

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Jul 15, 2008

I just made these beets. They were very good, however next time I think I will use less sugar and a tad more vinegar.

—snydel

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Nov 27, 2005

I trimed the calories on this by using Splenda instead of sugar and margarine instead of butter. Doubled the recipe as this was not enough to really cover the beets. My husband doesn't like beets but he loved these.

—Deci 31

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Nutrition

Calories
185 kcal
9%

Carbohydrates
33.7 g
11%

Cholesterol
15 mg
5%

Fat
5.9 g
9%

Fiber
1.8 g
7%

Protein
1 g
2%

Sodium
328 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Harvard Beets

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 185
** Calories from Fat: 53

% Daily Value *
** Total Fat 5.9g 9 %
** Saturated Fat 3.7g 18 %
** Cholesterol 15mg 5 %
** Sodium 328mg 13 %
** Potassium 148mg 4 %
** Total Carbohydrates 33.7g 11 %
** Dietary Fiber 1.8g 7 %
** Protein 1g 2 %
** Sugars 30.3g
** Vitamin A 4 %
** Vitamin C 7 %
** Calcium 2 %
** Iron 18 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 16 %

* 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.