Best Harvard Beets Recipes

QUICK HARVARD BEETS

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.

GRANDMA'S HARVARD BEETS

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.

CANNED HARVARD BEETS (SWEET)

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.

FRESH BAKED HARVARD BEETS

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.

HARVARD BEETS

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.

CANNED HARVARD BEETS RECIPE - (3.5/5)

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.

EASY AS 1-2-3 HARVARD BEETS

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.

HARVARD BEETS

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 FOR THE FREEZER (OR RIGHT AWAY)

Steps:

• Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
• Add the beets, toss to coat.
• If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
• If you are eating them now: Let stand for at least 30 minutes.
• Just before serving, add the butter and reheat to the boiling point.

SIMPLE HARVARD BEETS

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.

HARVARD BEETS, GRANDMA CALLS EM GLAZED BEETS

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!

HONEY HARVARD BEETS

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.

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

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.

HARVARD BEETS (SWEET SOUR RED BEETS)

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

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.

ROASTED RED BEETS, HARVARD STYLE

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.

HARVARD BEETS (VEGAN AND SUGAR FREE)

Steps:

• 1. Peel and dice the raw beets. (Cook them completely if you are going to use the left over liquid from the beets because you will need it to mix in the rest of the ingredients.)
• 2. Cook the diced beets in a covered sauce pan for about 30 minutes or until tender. Check the beets every 10 minutes to make sure the water hasn't evapourated on you. And remember you will need at least 1/4 cup of liquid when they are done cooking, so add more water to the pot if need be.
• 3. Once the beets are done, In another saucepan, mix the cornstarch and xylitol. Add the beet liquid and heat on med. low until thickened.
• 4. Add the vinegar and Earth Balance and cook a little longer, but be careful not to let it thicken too much.
• 5. Stir the red beet liquid into the cooked beets and then put them in a container in the fridge. Cool completely. This makes 16 oz. or two cups of beets.
• 6. Enjoy!

SWEET-TART HARVARD BEETS

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.

HARVARD BEETS

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

HARVARD BEETS

Steps:

• 1. Peel the raw beets. Dice.
• 2. Cook in a covered saucepan until tender, about 18-29 minutes depending on the size of dice.
• 3. In a bowl, mix the cornstarch and sugar.
• 4. Add the beet juice, or water slowly into the cornstarch/sugar mixture until you get a smooth paste.
• 5. Cook this over low heat until slightly thickened.
• 6. Add the vinegar and butter.
• 7. Stir into the beet mixture.
• 8. Enjoy!