- 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, 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.
1/2 cup: 133 calories, 4g fat (2g saturated fat), 10mg cholesterol, 280mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 1g protein.
- Feb 28, 2021
No comment left
- Jun 14, 2020
<a href=”https://graphicrecipes.com/recipe/canned-beet-recipes-are-the-ultimate-elegance-in-your-vegan-platter/”>Quick Harvard Beets are the ultimate power-pack of nutrition and taste covered up in the crimson shade blanket!</a>
- Nov 24, 2019
I love Harvard beats and have since a child this is exactly like my mother’s recipe but sometimes she would substitute the vinegar (she used apple cider vinegar not white) with orange juice!
- Nov 15, 2019
My grandmother and mother always added a sprinkling of ground cloves to their Harvard Beets. Delicious!
- Oct 30, 2018
No comment left
- Oct 25, 2018
My favorite way to enjoy cooked beets.
- Feb 14, 2018
I love this recipe!
- Jul 8, 2017
This is the best recipe I have for Harvard beets!! Everyone loved them and they're easy to prepare!!
- Jun 26, 2017
This receipt is perfect. It belongs under "pickles" and is better than most and extremely nutritious !
- Feb 18, 2017
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!!!