Best Canned Harvard Beets Sweet Recipes

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HARVARD BEETS



Harvard Beets image

This is an easy delicious recipe for Harvard Beets that uses either canned or fresh beets.

Provided by Mary Bostow

Categories     Side Dish

Number Of Ingredients 7

1/3 cup sugar
4 Teaspoons cornstarch
1/3 cup vinegar
1/3 cup beet juice
2 15 oz cans sliced beets
3 Tablespoons butter
salt and pepper to taste

Steps:

  • Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through. Add the butter, continue until cook until butter is melted. Sat and pepper to taste. Serve immediately.

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

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

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!

EASY SWEET & SOUR BEETS



Easy Sweet & Sour Beets image

The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1-3/4 pounds whole fresh beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup cider vinegar
2 tablespoons orange marmalade
1 tablespoon butter

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

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

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.

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.

CANNED HARVARD BEETS RECIPE - (3.5/5)



Canned Harvard Beets Recipe - (3.5/5) image

Provided by á-1244

Number Of Ingredients 4

6 lbs fresh beets, trimmed w 2" top left on
1 to 1 1/3 c sugar
8 t cornstarch
1 c cider vinegar

Steps:

  • Simmer beets until tender enough to peel and cut (40 min). reserve liquid. cut beets uniformly. Boil sugar, starch, vinegar, 3 c beet juice. Whisk until thick. Fill pt jars leaving 1/2" head space. Seal and process 30 min. Add thick pat butter and salt when serving.

SWEET PICKLED BEETS CANNING



Sweet Pickled Beets Canning image

My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.

Provided by Chili Dan

Categories     Beginner Cook

Time 3h30m

Yield 4 pints, 8 serving(s)

Number Of Ingredients 5

1 bunch fresh beet (any size will do)
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon allspice, heaping

Steps:

  • Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
  • Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
  • I like 3 kettles they boil faster that way.
  • No salt in the water.
  • Boil beets till tender, can be checked using a fork (like a potato).
  • Drain and discard cooking liquid; let beets cool so they can be easily peeled.
  • Cut beets into 1/2" pieces, leaving very small beets whole.
  • Combine brine ingredients in a kettle.
  • Bring brine to a boil.
  • Simmer 10 minutes.
  • You may need to make more brine for this amount of beets.
  • Wash pint jars and covers.
  • Fill jars within 1/2" from the top with beets.
  • Fill jar with boiling brine to 1/2" from top.
  • Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
  • Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
  • Any leftover brine can be stored in the refrigerator till the next time you can.

Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1

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.

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