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Sweet-Tart Harvard Beets

 Sweet-Tart Harvard Beets
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
6-8 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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,

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Sweet-Tart Harvard Beets (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 207 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g protein.