- 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 forQuick Harvard Beets
"I love this recipe!"
"This is the best recipe I have for Harvard beets!! Everyone loved them and they're easy to prepare!!"
"This receipt is perfect. It belongs under "pickles" and is better than most and extremely nutritious !"
"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!"