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Simple Harvard Beets

A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees. TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 cup sliced fresh beets
  • 2 tablespoons sugar
  • 3/4 teaspoon all-purpose flour
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt
  • 2 teaspoons butter


  • Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside.
  • In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Nutrition Facts
0.500 cup: 115 calories, 4g fat (2g saturated fat), 10mg cholesterol, 239mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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  • Marti
    Mar 16, 2018

    Confusing, When do you peel the beets, before or after cooking, then when do you slice the beets,

  • buttermilk maid
    Aug 28, 2017

    This is a good basic Harvard Beet recipe. I easy double or triple it. Great for potluck dinner. It always is gone.

  • ozeemo
    Apr 18, 2012

    No comment left

  • paigepcanterbury
    Mar 4, 2011

    No comment left