Best 10 Simple Harvard Beets Recipes

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Indulge in the delightful flavors of Harvard beets, a classic side dish that adds vibrant color and a touch of sweetness to any meal. This traditional New England dish features tender beets braised in a tangy and subtly sweet sauce made with vinegar, sugar, and spices. While the classic recipe remains a favorite, there are various renditions that cater to different preferences, such as a modern twist with balsamic vinegar and Dijon mustard, a slow-cooker version for effortless preparation, or a pickled beet variation for a tangy and crunchy twist. Explore the diverse recipes in this article, each offering a unique take on this timeless dish.

Let's cook with our recipes!

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

EASY AS 1-2-3 HARVARD BEETS



Easy As 1-2-3 Harvard Beets image

Make and share this Easy As 1-2-3 Harvard Beets recipe from Food.com.

Provided by Maven in the Making

Categories     Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 tablespoon cornstarch
2 tablespoons sugar
3 tablespoons vinegar (white or cider)
1 (15 ounce) can beets, drained (sliced, julienned, or diced)
1/2 cup beet juice, from the liquid in the can
1 tablespoon butter
salt and pepper, to taste

Steps:

  • In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
  • Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
  • Cook over medium heat, stirring till thickened and bubbly.
  • Add 1 tablespoons butter and salt and pepper to taste.
  • Add drained beets and heat in the sauce till hot through.

Nutrition Facts : Calories 142.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.4, Carbohydrate 25.1, Fiber 2.9, Sugar 19.8, Protein 2.5

FRESH BAKED HARVARD BEETS



Fresh Baked Harvard Beets image

Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.

Provided by sugarpea

Categories     Vegetable

Time 1h15m

Yield 3 cups of beets, 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs medium-sized fresh beets
1/3 cup sugar
2 teaspoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon unsalted butter
salt

Steps:

  • Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
  • When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
  • Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
  • Add the beets and heat through; add salt to taste; serve at room temperature.

Nutrition Facts : Calories 173.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 133.2, Carbohydrate 35, Fiber 3.4, Sugar 30.2, Protein 2.9

HARVARD BEETS



Harvard Beets image

I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together.

Provided by mammafishy

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups raw beets, diced
water, 3/4-inch deep in pan
2 teaspoons cornstarch
1/4 cup sugar
1/4 cup beet juice, from beets (or water)
2 tablespoons vinegar
2 tablespoons butter

Steps:

  • Pare and dice raw beets.
  • Cook in covered pan until tender.
  • Mix cornstarch and sugar.
  • Add liquid slowly, stirring into a smooth paste.
  • Cook over low heat until slightly thickened.
  • Add vinegar and butter.
  • Stir to blend and pour over beets.

Nutrition Facts : Calories 134.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 94.2, Carbohydrate 20.2, Fiber 1.9, Sugar 17.1, Protein 1.2

HARVARD BEETS



Harvard Beets image

Categories     Side     Valentine's Day     Vegetarian     Quick & Easy     Low Cal     Beet     Gourmet

Yield Serves 2

Number Of Ingredients 6

3/4 pound small beets, scrubbed well and trimmed
3/4 cup water
1 teaspoon cornstarch
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 tablespoon unsalted butter

Steps:

  • In a 2-quart microwave-safe casserole with a lid microwave the beets with the water, covered, at high power (100%), stirring every 2 minutes, for 6 to 15 minutes, or until they are tender when pierced with a fork, transferring them as they are cooked to a cutting board, and let them cool. Reserve 1/4 cup of the cooking liquid in the casserole. Peel the beets and slice them. In a small bowl dissolve the cornstarch in the vinegar and stir the mixture into the reserved cooking liquid with the sugar and salt to taste. Microwave the mixture at high power, stirring after 1 minute, for 2 minutes, or until the mixture is thickened, stir in the beets and the butter, and microwave the mixture at high power for 1 minute, or until the beets are heated through.

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

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.

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

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

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.

Tips:

  • Choose the right beets: Look for beets that are small to medium in size, about 2-3 inches in diameter. These beets will be more tender and flavorful.
  • Trim the beets properly: Cut off the tops and bottoms of the beets, leaving about 1 inch of the stem. Peel the beets with a vegetable peeler or a sharp knife.
  • Cook the beets until tender: Beets can be cooked in a variety of ways, but the most common methods are boiling, roasting, and steaming. Whichever method you choose, cook the beets until they are tender when pierced with a fork.
  • Use a sharp knife to cut the beets: This will help to prevent the beets from bleeding and will give you clean, even cuts.
  • Add vinegar or lemon juice to the beets: This will help to brighten the flavor of the beets and prevent them from becoming bland.
  • Serve the beets warm or cold: Harvard beets can be served warm or cold. If you are serving them warm, reheat them gently over low heat. If you are serving them cold, chill them in the refrigerator for at least 30 minutes before serving.

Conclusion:

Harvard beets are a classic side dish that is perfect for any occasion. They are easy to make and can be served warm or cold. With their sweet and tangy flavor, Harvard beets are sure to be a hit with everyone at your table.

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