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
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
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
CANNED HARVARD BEETS RECIPE - (3.5/5)
Provided by á-1244
Number Of Ingredients 4
Steps:
- Simmer beets until tender enough to peel and cut (40 min). reserve liquid. cut beets uniformly. Boil sugar, starch, vinegar, 3 c beet juice. Whisk until thick. Fill pt jars leaving 1/2" head space. Seal and process 30 min. Add thick pat butter and salt when serving.
HARVARD BEETS
Make and share this Harvard Beets recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In med saucepan, mix cornstarch, sugar, and salt.
- Add vinegar and water.
- Cook and stir until thickened.
- Add butter and beets.
- Heat through.
Nutrition Facts : Calories 61.2, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 363.8, Carbohydrate 12.2, Fiber 1.7, Sugar 9.9, Protein 1.4
CANNED HARVARD BEETS (SWEET)
I have been using this recipe for about 25 years now when our beets come off. We love them. I got the recipe from a CANNING, PRESERVING,& FREEZING COOKBOOK (Favorite Recipes Of Home Economics Teachers) that I sold to my Mom when I was in Home Economics In 1974. She used this book & now it's mine. One of my favorites.
Provided by Peggi Anne Tebben @cookiequeen
Categories Vegetables
Number Of Ingredients 4
Steps:
- Wash beets thoroughly, leaving 2" of tops & roots.
- Cook beets in boiling water to cover for about 15 minutes.
- Plunge into cold water 2 times to prevent bleeding.
- Remove skins & cut top off level & root.
- Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
- Add beets & heat, but do not boil.
- Pack in sterilized jars. Cover with hot juice to neck of jar.
- Place lids & bands on jars.
- Process in hot water bath for 30 minutes.
- Serve hot as a vegetable or cold on relish trays.
- Peggi's note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side. This recipe never said if you put them in quarts or pints, but I always can mine in pints.
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
KITTENCAL'S HARVARD BEETS
Since I make this for dinner parties this is a double recipe, if you are serving a very large dinner party you might want to double and serve it in two bowls, or you may reduce by half if desired, the mustard powder is only optional I always like to add in for an extra kick, 1 teaspoon onion powder is also great to add also --- this makes a wonderful addition to a holiday dinner :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Drain the canned beets and reserve 2/3 cup of the juice.
- In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
- Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
- Mix in the butter until melted, then add/mix in the sliced beets.
- Season with black pepper.
- Delicious!
Nutrition Facts : Calories 156.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 293.9, Carbohydrate 27.7, Fiber 2.9, Sugar 23.9, Protein 2.5
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