- 3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 2 tablespoons butter
- In a saucepan, place raw beets and enough water to cover. Cook until tender, about 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
- In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes. Yield: 6-8 servings.
Reviews for Quick Harvard Beets
"My Mom made these when I was a little girl. I always loved them. Haven't had them in a long time. Got to thinking about it and she always called them Harvard Beets. Well, low and behold, I found the recipe!!!"
"no stars available - great!"
"This is my favorite way to make beets now!"
"Vollied at a major kitchen here in Southern Oregon for a year (Sr. Citizen center, Meals on Wheels, etc) and first time I saw this recipe ... the top line was 'Serves 1,000.' Trust me, there were NO left overs. :>)"
"I love beets, so it's not a surprise that I liked this a lot. I don't have much of a sweet tooth so I used less sugar than called for and added some Sriracha in its stead. Yummy!"