Harvard Beets
Growing up in Pennsylvania you can’t help but love the flavors of sweet and sour. This easy, delicious recipe for Harvard Beets gives you a wonderful balance of tart and sweet. The first time I ever had Harvard Beets was at the restaurant I worked at. It was love at first bite. Once you’ve tried Harvard beets, there is no turning back!
We’re going to quickly run through the recipe together so let’s gather the ingredients.
Harvard Beets Ingredients:
- 1/3 cup sugar
- 4 Teaspoons cornstarch
- 1/3 cup beet juice (saved from the canned sliced beets)
- Two 15 ounce cans sliced beets
- 3 Tablespoons butter
- Salt and Pepper to taste
You can use fresh or canned beets in this very easy recipe. If you’re using fresh beets, (I can’t wait to use fresh beets) save a little bit of the water you boil the beets in to use in the recipe in place of the beet juice you would have used if you had canned beets. If you’ve never cooked fresh beets before check out this recipe for Beet Salad where we quickly run through the steps to cook fresh beets together.
Place the sugar, cornstarch, vinegar and beet juice in a medium size pan. Cook and stir the mixture over medium heat until the ingredients thicken and come to a boil.
Add the sliced beets(either canned or fresh beets that have been cooked and sliced) and cook until the beets are heated through. Add the butter to the pan and heat just until the butter has melted.
This recipe is extremely easy to adapt. Use a little more or less vinegar or sugar to adjust the sweet and sour flavor to your families tastes. Some people add a dash of cinnamon and nutmeg to the beets as they cook, I’ve never done that, I love them just the way they are. Harvard Beets, another delicious way to add variety and lots of flavor to your vegetable rotation for dinner, Enjoy!
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Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Beet Salad...Fresh Green Bean Salad…Three Bean Salad…Lemon Pepper Pasta Salad...Pennsylvania Dutch Hot Bacon Dressing
Harvard Beets
Ingredients
- 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
Instructions
- 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.
Looking For More Beet Recipes, try these from other bloggers…Moroccan Roasted Beets with Pomegranate Seeds…Oven Roasted Beets with Balsamic Glaze
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Your recipe has the perfect balance of tangy and sweet, my dad literally licked the bowl and the pan they were cooked in!
lol thank you Moggy
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This is one of the better recipes I’ve seen for Harvard beets. Most recipes call for way too much sugar and vinegar, which overpowers the flavor of the beets.
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