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Harvard Beets Recipe

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These saucy sweet-tart beets with their deep cherry color will have folks talking at your next dinner party! Serve them warm as a side dish or chilled in a salad with cottage cheese. -Nancy Griffin, Simpsonville, South Carolina

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Harvard Beets Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

15 15 30

Ingredients

3 cans (15 ounces each) whole beets
2 tablespoons whole cloves
1 cup sugar
1 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ketchup
1/8 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla extract

Directions

Drain beets, reserving 1-1/2 cups juice. Cut beets into wedges; set juice and beets aside. Place the cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a large saucepan, combine the sugar, vinegar, oil, ketchup and salt. Add spice bag; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard spice bag.
In a small bowl, combine cornstarch and reserved beet juice until smooth. Stir into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets and vanilla; heat through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 177 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 207 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Harvard Beets in Taste of Home October/November 2003, p41

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