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Sweet-Tart Harvard Beets

Total Time

Prep/Total Time: 30 min.


6-8 servings

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


  • 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 vanilla extract


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 177 calories, 5g fat (1g saturated fat), 0 cholesterol, 207mg sodium, 33g carbohydrate (28g sugars, 1g fiber), 1g protein.

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