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

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #side-dishes #vegetables #american #dietary #low-sodium #low-calorie #low-in-something #number-of-servings