Harvard Beets For The Freezer Or Right Away Food
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
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
ORANGE HARVARD BEETS
Make and share this Orange Harvard Beets recipe from Food.com.
Provided by grandma2969
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, salt and pepper into a 1 quart pan, stir the beet liquid, vinegar and orange concentrate into sugar mixture.cover and cook 5-7 minutes or mixture is glossy and slightly thickened, stirring twice.
- Add sliced beets and heat till hot.
- Sprinkle orange rind over to before serving.
- Keeps well in the refrigerator.
Nutrition Facts : Calories 184.2, Fat 0.3, SaturatedFat 0.1, Sodium 119.3, Carbohydrate 43.7, Fiber 3.3, Sugar 37.7, Protein 3.1
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
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
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
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Harvard beets for the freezer or right away is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make harvard beets for the freezer or right away at your home.. The ingredients or substance mixture for harvard beets for the freezer or right away recipe that are useful to cook such type of …
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Sep 19, 2015 - 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 i…
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SWEDISH RECIPES: HARVARD BEETS FOR THE FREEZER (OR RIGHT AWAY)
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HARVARD BEETS FOR THE FREEZER OR RIGHT AWAY RECIPES
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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.
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