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Honey Harvard Beets Recipe

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This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans.

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Honey Harvard Beets Recipe

Prep/Total Time: 15 min.

Yield: 4-6 Servings

5 10 15

Ingredients

2 cans (14-1/2 ounces each) sliced beets
2 tablespoons cornstarch
1/2 cup white vinegar
1/2 cup honey
1/2 teaspoon salt
1/4 cup butter, cubed

Directions

Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 185 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 413 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Honey Harvard Beets in Reminisce February/March 2007, p 48

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Reviews for Honey Harvard Beets (1)

Honey Harvard Beets

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Reviewed on Jul. 22, 2010 by redcow

Just cooked fresh beets from the garden and searched for a quick way to serve them. This recipe is so easy. Cooked the sauce in the microwave. Flavor of honey could make a difference in taste. Will make again.