Honey Harvard Beets
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.
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
Reviews
Used 2 cans of sliced beets and ½ the sauce which was more than enough to coat the beets. It's a delicious recipe with sweet and sour tastes. The butter made the sauce smooth and silky. Added a touch of black pepper at serving.
I am not a big fan of beets, but since my husband loves them, I try to add them to our meals once in a while. Usually they make their appearance as cold, pickled beets which gets rather boring. I must say that even I liked beets prepared this way. It is an easy recipe with simple ingredients. I think it was the honey that made this beets taste so darn good.I will be preparing these Honey Harvard Beets again! Thanks for sharing and saving me from boring pickled beets.
I love beets...cold & pickled are my fav...so I thought I would try this warm version for something new. Yum!!! This is a great alternative to your typical go-to side dish.
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.