Best 14 Harvard Beets Recipes

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Indulge in the vibrant flavors and textures of Harvard beets, a classic American dish that adds a touch of elegance to any meal. These sweet and tangy beets are simmered in a luscious sauce of brown sugar, vinegar, and spices, creating a symphony of flavors that will tantalize your taste buds. This versatile dish can be served as a side dish, an appetizer, or even as a main course when paired with a protein of your choice. Whether you're a seasoned cook or a beginner in the kitchen, our collection of Harvard beet recipes offers something for everyone. From traditional methods to modern twists, we have gathered a variety of recipes that cater to different tastes and preferences. Get ready to embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

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.

GRANDMA'S HARVARD BEETS



Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

CANNED HARVARD BEETS (SWEET)



CANNED HARVARD BEETS (SWEET) image

I have been using this recipe for about 25 years now when our beets come off. We love them. I got the recipe from a CANNING, PRESERVING,& FREEZING COOKBOOK (Favorite Recipes Of Home Economics Teachers) that I sold to my Mom when I was in Home Economics In 1974. She used this book & now it's mine. One of my favorites.

Provided by Peggi Anne Tebben

Categories     Other Appetizers

Number Of Ingredients 4

small whole uniform beets
3 c Water
1 c Vinegar
1 c Sugar

Steps:

  • 1. Wash beets thoroughly, leaving 2" of tops & roots.
  • 2. Cook beets in boiling water to cover for about 15 minutes.
  • 3. Plunge into cold water 2 times to prevent bleeding.
  • 4. Remove skins & cut top off level & root.
  • 5. Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
  • 6. Add beets & heat, but do not boil.
  • 7. Pack in sterilized jars. Cover with hot juice to neck of jar.
  • 8. Place lids & bands on jars.
  • 9. Process in hot water bath for 30 minutes.
  • 10. Serve hot as a vegetable or cold on relish trays.
  • 11. Peggi's note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side. This recipe never said if you put them in quarts or pints, but I always can mine in pints.

HARVARD BEETS



Harvard Beets image

Categories     Vegetable     Quick & Easy     Vinegar     Spring     Parade

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste

Steps:

  • 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
  • 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
  • 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
  • 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

HARVARD BEETS



Harvard Beets image

This pretty side dish's bright, citrusy flavors are an ideal companion for down-to-earth entrees-and for people who usually shy away from beets. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 can (16 ounces) sliced beets
1/4 cup sugar
1-1/2 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

  • Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

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

HONEY HARVARD BEETS



Honey Harvard Beets image

This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 6

2 cans (14-1/2 ounces each) sliced beets
2 tablespoons cornstarch
1/2 cup white vinegar
1/2 cup honey
1/2 teaspoon salt
1/4 cup butter, cubed

Steps:

  • Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.

Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 413mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

HARVARD BEETS (SWEET SOUR RED BEETS)



Harvard Beets (Sweet Sour Red Beets) image

Make and share this Harvard Beets (Sweet Sour Red Beets) recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
2 tablespoons butter
1 teaspoon salt
1/4 cup vinegar
3 cups beets (canned)

Steps:

  • Mix together the dry ingredients.
  • Add vinegar and water and stir until smooth.
  • Cook 5 minutes.
  • Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
  • Before serving, heat to boiling point and add butter.
  • Serve warm.

HARVARD BEETS (DIABETIC) RECIPE - (4.4/5)



Harvard Beets (Diabetic) Recipe - (4.4/5) image

Provided by á-15956

Number Of Ingredients 5

1 can cut beet drained (reserve liquid)
2/3 cup reserved beet liquid
1/4 cup cider vinegar
1 tablespoon cornstarch
2 packets artificial sweetener

Steps:

  • Drain beets and reserve 2/3 cup of beet liquid. Mix beet liquid, vinegar and cornstarch in saucepan. Stir to dissolve cornstarch. Heat, stirring constantly until thickened. (If you don't have 2/3 cup beet liquid, add enough water to equal 2/3 cup.) Add beets and artificial sweetener. Heat through.

ROASTED RED BEETS, HARVARD STYLE



Roasted Red Beets, Harvard Style image

Red beets are one of my favorite vegetables and I love roasting them to bring out their flavor. This recipe is a slight "twist" on the traditional Harvard Beets recipe. Try using golden beets to make this recipe to give it a totally different look!

Provided by Susan Bickta

Categories     Vegetables

Time 1h30m

Number Of Ingredients 8

6 medium size red beets, tops removed and scrubbed
1-2 Tbsp vegetable oil
1/3 c sugar
dash(es) of ground cloves
1/3 c apple cider vinegar
4 tsp cornstarch
1/4 c apple juice
1 Tbsp butter

Steps:

  • 1. Heat oven to 375 degrees F. Line a large cookie sheet with non-stick aluminum foil. Set aside.
  • 2. Using a large piece of aluminum foil, place the scrubbed red beets in middle on foil. Drizzle with vegetable oil. Fold in edges of foil to encase beets in a foil packet. Place on cookie sheet and roast in oven for 1 hour or until a knife inserted into the largest beets meets no resistance.
  • 3. Remove beets from oven and let cool for 15-20 minutes. When cooled, carefully unwrap and transfer any liquid in the foil to a 2 quart saucepan.
  • 4. To peel the beets, run under a stream of cool water and rub skins off with hands. When peeled, cut each into quarters and set aside.
  • 5. Place the 2 quart saucepan on medium high heat and add the sugar, ground cloves, vinegar, cornstarch and apple juice. Cook and stir until thickened and bubbly. Stir in the butter until melted then add the beets. Cook an additional 1-2 minutes to heat through.

SWEET-TART HARVARD BEETS



Sweet-Tart Harvard Beets image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

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

Steps:

  • 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., 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., 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 : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.

HARVARD BEETS



Harvard Beets image

This is a great way to serve beets. Source unknown

Provided by Lynnda Cloutier

Categories     Vegetables

Number Of Ingredients 7

1/4 cup sugar
1 tbsp. cornstarch
1 tsp. salt
dash pepper
16 oz. can sliced or diced beets, drained, reserving liquid
water
3 tbsp. vinegar

Steps:

  • 1. In medium pan, mix sugar, cornstarch, salt, and pepper. Measure reserved liquid; add water to make 3/4 cup liquid. gradually stir liquid and vinegar into sugar mixture; blend til smooth. Cook til mixture boils and thickens, stirring constantly. add beets; cook til thoroughly heated. Serves 4

BEA'S HARVARD BEETS



Bea's Harvard Beets image

This is one of my favorite side dishes. My family loves beets cooked this way so I try to please them with my mama's beet recipe. She would be so proud! These have the right amount of sweetness but yet tangy enough to please my family. I usually double the recipe for our family night...yes I have a small family.

Provided by Bea L.

Categories     Vegetables

Number Of Ingredients 6

15 oz can sliced beets, drain but save juice
1/2 c sugar
1 Tbsp cornstarch
1/3 c cider vinegar
dash(es) salt and pepper
reserved beet juice

Steps:

  • 1. Mix sugar & cornstarch in a medium-sized saucepan. Add vinegar, salt, pepper & beet juice. Cook on medium-low heat until thickened. Carefully stir in beets to heat through.

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

Tips for Making Harvard Beets:

  • Choose Fresh Beets: Look for beets that are firm and have smooth skin. Avoid beets that are soft or have blemishes.
  • Roast the Beets Whole: Roasting the beets whole helps to preserve their sweetness and flavor. If you cut them up before roasting, they will lose some of their juices.
  • Use a Good Quality Vinegar: The type of vinegar you use will have a big impact on the flavor of the beets. Choose a vinegar that is flavorful and has a good balance of acidity and sweetness.
  • Add a Bit of Sugar: A little bit of sugar helps to balance out the acidity of the vinegar and gives the beets a slightly sweet flavor.
  • Use Fresh Orange Zest: Fresh orange zest adds a bright, citrusy flavor to the beets. If you don't have any fresh orange zest, you can use dried orange peel, but it will not be as flavorful.
  • Serve Warm or Cold: Harvard beets can be served warm or cold. If you are serving them warm, reheat them gently over low heat until they are heated through.

Conclusion:

Harvard beets are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be made ahead of time, which makes them a great option for busy weeknights. With their sweet and tangy flavor, Harvard beets are sure to be a hit with your family and friends.

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