Best 6 Grandmas Harvard Beets Recipes

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Are you looking for a delightful and wholesome side dish to accompany your next meal? Look no further than Grandma's Harvard Beets! This classic recipe has been passed down through generations, and for good reason. Made with just a handful of simple ingredients, these sweet and tangy beets are sure to impress.

But that's not all! This article also includes three additional beet recipes that are sure to tantalize your taste buds. From a refreshing Beet and Goat Cheese Salad to a hearty Roasted Beet and Quinoa Bowl, there's something for everyone to enjoy. So, whether you're a beet lover or just looking for a new and exciting side dish, you've come to the right place. Get ready to embark on a culinary journey with Grandma's Harvard Beets and its delightful companions!

Here are our top 6 tried and tested recipes!

HARVARD BEETS, GRANDMA CALLS EM GLAZED BEETS



HARVARD BEETS, Grandma calls em GLAZED BEETS image

This recipe has been in my family for years. Passed down from Grandma White. She called them "Glazed Beets" so Glazed Beets they remain! Some people might call them "Harvard Beets" A very good recipe.

Provided by Nancy J. Patrykus

Categories     Vegetables

Time 10m

Number Of Ingredients 6

1 16 oz. canned beets, sliced or diced
2 Tbsp sugar
1 Tbsp corn starch
1/4 tsp salt
3 Tbsp 3-4 tablespoons vinegar
2 Tbsp butter

Steps:

  • 1. Drain beets, reserve 1/3 cup of juice.
  • 2. In a saucepan, combine sugar,cornstarch,and salt. Stir in beet juice and vinegar, cook and stir over medium heat untill thickened and bubbly.
  • 3. Cook and stir 2 minutes more.
  • 4. Add beets and butter, heat thru. Serve. Enjoy delicious Harvard beets!

QUICK HARVARD BEETS



Quick Harvard Beets image

We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.

HARVARD BEETS



Harvard Beets image

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

Provided by Shearyah Hawkins

Categories     Side Dish     Vegetables

Time 15m

Yield 3

Number Of Ingredients 5

1 (16 ounce) can beets
½ cup white vinegar
¾ cup white sugar
1 tablespoon cornstarch
salt to taste

Steps:

  • Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 53.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 50.5 g

CLASSIC HARVARD BEETS



Classic Harvard Beets image

These tangy Harvard beets, so named for their color, are cooked in a thickened sweet and sour sauce made with vinegar and sugar.

Provided by Diana Rattray

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 8

3 medium whole beets (about 1 pound, or 4 cups cooked, sliced beets)
2/3 cup granulated sugar
3 teaspoons cornstarch
1/3 cup cider vinegar
1/3 cup water
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper, freshly ground
2 to 3 tablespoons butter

Steps:

  • Gather the ingredients.
  • To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
  • Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
  • Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
  • Drain the beets and let them cool.
  • Then slip off the skins.
  • Slice the beets to your desired size.
  • Combine the sugar and cornstarch in a saucepan.
  • Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
  • Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
  • Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
  • Stir the butter into the beets and serve them hot.
  • Enjoy!

Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 125 mg, Sugar 25 g, Fat 6 g, ServingSize Serves 6, UnsaturatedFat 0 g

SIMPLE HARVARD BEETS



Simple Harvard Beets image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRANDMA'S SWEET AND SOUR BEETS



Grandma's Sweet and Sour Beets image

These can also be called Harvard Beets. My Welch-Irish Grandma loved root vegetables, including beets. This recipe is tasty and simple.

Provided by Kathie Carr

Categories     Vegetables

Time 20m

Number Of Ingredients 7

1/2 c sugar
1 Tbsp cornstarch
1/2 tsp salt
1/2 c apple cider vinegar
2 Tbsp butter
6 medium beets, cooked and sliced in 1/4 inch thick rounds
you can substitute 2 (16 ounce each) cans of beets, drained, for the fresh beets in this recipe

Steps:

  • 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

Tips:

  • Choose fresh, firm beets: Look for beets that are smooth, round, and free of blemishes. Avoid any beets that are soft or shriveled.
  • Trim the beets properly: Cut off the tops and bottoms of the beets, leaving about 1 inch of stem. Then, use a vegetable peeler to remove the skin.
  • Cook the beets until tender: You can cook the beets in boiling water, in a steamer, or in a slow cooker. The beets are done cooking when they are easily pierced with a fork.
  • Make the Harvard sauce while the beets are cooking: This will give the sauce time to develop its flavor.
  • Use a combination of vinegar and sugar in the sauce: This will help to balance out the sweetness of the beets.
  • Add some spices to the sauce: Common spices used in Harvard sauce include cloves, allspice, and cinnamon. You can also add a pinch of salt and pepper.
  • Simmer the beets in the sauce until heated through: This will help the beets to absorb the flavor of the sauce.
  • Serve the Harvard beets warm or cold: They are delicious either way.

Conclusion:

Harvard beets are a classic side dish that is easy to make and always a crowd-pleaser. The combination of sweet, tangy, and slightly spicy flavors is sure to tantalize your taste buds. Whether you serve them warm or cold, Harvard beets are a delicious and versatile dish that can be enjoyed by people of all ages.

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