Honey Harvard Beets Recipe
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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

185 calories: 1/2 cup, 8g fat (5g saturated fat), 20mg cholesterol, 413mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 1g protein .


  1. 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.
Originally published as Honey Harvard Beets in Reminisce February/March 2007, p 48

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Reviewed Aug. 11, 2016

"I love beets...cold & pickled are my I thought I would try this warm version for something new. Yum!!! This is a great alternative to your typical go-to side dish."

Reviewed Jul. 22, 2010

"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."

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